Pork Chop Brine

Pork chops are marinated in a simple brine made with salt, brown sugar, bay leaf, rosemary, salt, and pepper for tasty, tenderized, flavor-infused chops.

Pork Chop Brine in a dish before cooking

Flavor: Salty, a little sweet, and full of fresh herbs and warm spices.
Skill Level: Whisk, simmer, and brine. It’s that easy!
Recommended Tools: A meat thermometer is the perfect tool for gauging how cooked your meat is. Pork should register at 145°F when inserted into the thickest part of the pork chop. Be careful not to touch the bone as it will skew your reading.

pork chops , bay leaf , pepper , salt , brown sugar , rosemary and water with labels to make Pork Chop Brine

Ingredient Tips for Pork Chop Brine

Brine: Water, salt, brown sugar, peppercorns, a bay leaf, and some fresh rosemary tenderize and season the chops.
Pork: Pork chops vary in thickness from ½-inch to 1 ½-inches. Look for chops of the same size so they cook evenly. Use bone-in or boneless chops that aren’t previously soaked in brine.

Make It Your Own!

Apple juice, apple cider, vegetable stock, or white wine are great additions to the water.
Use your favorite brown sugar substitute if desired.
Experiment with seasoning blends like Italian or a simple seasoned salt to match the menu.

adding ingredients to pot to make Pork Chop Brine

close up of pork chop marinading to make Pork Chop Brine

How to Brine Pork Chops

Simmer the brine ingredients until the sugar and salt are dissolved (full recipe below).
Refrigerate brine until fully chilled.
Add chops and brine to a zippered bag and marinate up to 2 hours.
Rinse and pat the pork chops dry before cooking on the stove or the grill.

Be sure that the sugar and salt are fully dissolved in Step 2.
Two hours is the limit for brining pork chops; too long and they will become mushy.
Rinsing the chops and patting them dry before cooking removes excess salt and seasonings, so the chops aren’t overly salty.
You can make this pork chop brine a couple of days ahead and keep it in the refrigerator, but the flavor is best if used within two weeks. Always discard the leftover used brine to prevent the risk of any foodborne illness.

cooked Pork Chop Brine in a pan with rosemary

Storing Leftovers

Store leftover cooked pork chops in an airtight container for up to 4 days. Enjoy them cold, sliced on a simple green salad, or reheat them in the microwave. Leftovers can be added to a pork stir-fry or some quick and easy pork fajitas.

Freeze chops in a zippered bag for up to one month. Thaw overnight in the refrigerator before reheating.

Delicious Pork Chop Recipes

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Make this pork chop brine for chops that are always juicy, tender, and full of flavor.

Prep Time 5 minutes

Cook Time 10 minutes

Cooling Time 30 minutes

Total Time 45 minutes

In a medium-sized saucepan, add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.
Remove the pot from the heat and cool completely.
Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
Let the pork brine in the refrigerator for up to 2 hours.
Rinse and pat dry before cooking.

Purchase pork that has not been pre-brined. A lot of pork in grocery stores has a saline solution, so using brine on that will make it too salty.
Ensure sugar and salt are completely dissolved in the brine.
Brine must be completely cool before adding the pork.
Don’t brine them too long (up to 2 hours is enough).
To season pork before cooking, use herbs and spices without salt.
Do not store ‘used’ brine. Once your pork has been brined, discard the remaining brine.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course

Cuisine American

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