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brining pork chops

Pork Chop Brine

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Ingredients
  

  • 4 cups water, filtered or bottled
  • 6 tbsp Kosher salt
  • 4 tbsp light brown sugar, honey, molasses, or maple syrup
  • sprig rosemary
  • 1 tsp whole black peppercorns
  • 1 tsp apple cider vinegar or red wine (optional)

Instructions
 

  • Heat up two cups of the water in a small stock pot. Add in the salt and sugar/other sweetener. Mix over low heat until the salt and sugar are fully dissolved.
  • Take off of the heat and set aside. Add in the peppercorns and rosemary, along with the vinegar or red wine if you want to soften the meat a little. Add in the other two cups of water (cold) to cool off the mixture so it doesn’t partially cook the pork chops.
  • Fill a plastic zip-top gallon-sized bag or glass container with a lid with the brine. Place up to 2 lbs of pork chops in the mixture in a single layer, ensuring there’s enough liquid to cover the meat. Add a little extra water and salt if necessary to raise the level.
  • Place the container in the refrigerator and give it up to 24 hours to soak. Remove the pork chops from the brine and discard it. Let the chops come to room temperature before cooking, using only salt-free or low-salt seasonings since the brine contributes plenty of sodium.
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