Pork Chop Brine Recipe

Prep Time: 10

Cook Time: 0

Total Time: 1 10

Servings: servings

Course: Brine

Cuisine: American

Method: Refrigerator

Pork Chop Brine Recipe - learn how to brine pork chops with this easy pork chop brine recipe!! Pork chops turn out JUICY and delicious!

Dissolve Salt: Take a small saucepan and add 1 cup water and ¼ cup kosher salt (you will use the rest of the water later). Place on stovetop and bring to medium heat. Stir until the salt has dissolved (the water shouldn't need to get TOO warm to do accomplish this). Remove from heat and let cool completely.
Prep Pork Chops: Meanwhile, place 4 pork chops on a plate and pat dry with paper towel. If you are using a thicker pork chop feel free to score the fat so the pork chops don't start curving or buckling during the the cooking process.
Combine: Place the pork chops in a food-safe container (a reusable silicone bag, casserole dish or mixing bowl will work). Pour the cooled salt mixture over the pork chops and then add the remaining ingredients into the same container (remaining 3 cups water, 2-3 slices onion, 5-6 whole peppercorns, 1 apple (sliced), 2-3 sprigs fresh thyme, 1-2 sprigs fresh rosemary and 1 bay leaf). Stir to fully combine and to ensure pork chops are fully submerged.
Brine in Fridge: Cover and place in refrigerator for a minimum of 30-45 minutes or up to 2 hours. Remove and pat dry. Discard the brine.
Use: Feel free to season as you wish (there will be residual salt from the brine so you might want to consider reducing any salt in your seasonings) and then cook your favorite way.

Mix it up: feel free to use different herbs depending upon what you have on hand.
Bone-in or boneless: feel free to use boneless or bone in pork chops!
Ways to cook pork chops after brining: there are so many ways to cook your pork chops after brining, but we love: oven baked pork chops, cast iron skillet pork chops, grilled pork chops or smoked pork chops
Storage: If you plan on making your brine ahead of time to use at a later date, store in an air-tight container in the refrigerator for up to two weeks. Any longer and the flavors will start to fade. Do not keep any leftover brine after it's been used, as leftover meat particles will contaminate it for future use.

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