Pork Chop Brine (Best Brine for Pork Chops)
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This Pork Chop Brine is made with salt, water, brown sugar, apple cider vinegar, rosemary, and garlic. Brined pork chops are perfect for grilling, pan-frying, or baking. This recipe will give you tender and juicy meat every time!
Why do you brine pork chops?
Pork chops are a lean cut that’s prone to overcooking. Brining is a classic technique for ensuring the meat stays tender, as it enables the chops to absorb more moisture. Therefore, it helps to tenderize the chops and prevent them from drying out during the cooking process.
What ingredients go into pork chop brine?
The basic brine is simply saltwater (1/4 cup salt + 4 cups water), which works perfectly on its own. In this recipe, I’ve taken the brine to the next level by adding some herbs and aromatics:
- Salt and Water – the base for the brine, helping to increase the water stored in the meat to keep it moist. Kosher salt is best.
- Brown Sugar – enhances the natural flavor of pork chops while helping to create a caramelized crust. You can substitute honey or maple syrup.
- Apple Cider Vinegar – acid in the vinegar helps to “break down” proteins, making the meat extra tender.
- Rosemary – adds a fresh herbal note.
- Garlic – it’s best to use fresh garlic.
How to brine pork chops
- Add salt, brown sugar, and apple cider vinegar to the water in a large bowl. Whisk until salt and sugar dissolve.
- Add rosemary and garlic to the bowl.
- Pierce the pork chops with a fork on both sides.
- Place them in the brine solution so they’re fully submerged.
- Let sit for 1/2 hour – 2 hours in the refrigerator.
How long should you brine pork chops?
The ideal brine time is between 1/2 hour to 2 hours.
You can leave it overnight, but don’t go past 12 hours or your pork chops could become overly salty.
How to cook brined pork chops
Rinse the brined pork chops before cooking and pat them dry with paper towels. Discard the brine.
Cook them for 5-10 minutes (depending on thickness) on the stove or grill, flipping every minute. Remove from the heat when an instant-read thermometer inserted into the thickest part of the meat registers 140°F (61°C). Let them rest for 5 minutes, and the temperature will rise several degrees more to 145°F (63°C).
Tips for the best pork chop brine
- You can use salt and water only if you plan to add more seasoning after brining.
- Make sure to use kosher salt as table salt is denser than kosher salt.
- Bring the pork chops to room temperature (remove from fridge 15 minutes) before grilling or pan-frying to ensure even cooking.
- Pat dry pork chops before cooking to ensure proper searing.
- This recipe works for both bone-in and boneless pork chops. Brine thicker cuts slightly longer than thin cuts.
What to add to pork chop brine (variations)
There are many different ways to make a pork chop brine, and here are some variations:
- Sweet and savory: Add brown sugar, soy sauce, garlic, and thyme to the brine.
- Apple cider: Use apple cider instead of water for a fruity and tangy flavor.
- Italian: Add balsamic vinegar, oregano, rosemary and garlic, rosemary for Mediterranean-inspired flavors.
- Herbs and citrus: Add rosemary, thyme, lemon zest, and orange zest to the brine for a bright and herbaceous flavor.
- Beer: Use beer instead of water in the brine, and add molasses, garlic, and black pepper for more complex flavors.
- Smoky: Add smoked paprika and liquid smoke for an earthy flavor.
Should I rinse and pat dry after brining?
Yes, it’s generally recommended to rinse and pat dry your meat after brining it. The salt can leave a residue behind that will affect flavor and texture. Pat dry with paper towels or a clean cloth to remove any excess moisture, so the meat browns properly for the best flavor.
Water and salt ratio for pork chops brine
The general recommendation for a pork chop brine is 1/2 cup of kosher salt (or 1/4 cup of regular salt) per quart of water. Avoid using more salt, as the meat may become too salty.
How to store cooked pork chops
To store cooked pork chops, allow them to return to room temperature. Place them in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze them for up to 3 months by wrapping tightly with plastic wrap and placing in a sealed plastic bag.
To thaw, place the frozen pork chops in the refrigerator overnight or defrost in the microwave using the defrost function.
FAQ
Can I brine pork chops overnight?
Yes, you can definitely brine pork chops overnight. In fact, brining pork chops overnight can result in a more flavorful and tender meat. The salt in the brine solution helps to break down the proteins in the pork, making it more tender, while also infusing it with flavor.
Can I brine pork chops for 24 hours?
Brining pork chops for 24 hours is the maximum amount of time and may impart a salty flavor on the meat. To reduce the risk, use a lower concentration of salt if brining for 24 hours and rinse thoroughly before cooking.
How to brine pork chops for grilling
Brining pork chops before grilling is no different than for other cooking methods. Create the brine according to the recipe, place the chops in it and refrigerate for 2 to 12 hours. You’re now ready to prepare for grilling.
How to brine pork chops for frying
Brining pork chops before frying is the same as for other cooking methods. Make the brine according to the recipe, place the chops in it and refrigerate for 2 to 12 hours. Then proceed to prepare the chops for frying.
How to brine pork chops for baking
Brining before baking is the same as for grilling or frying. Prepare the brine and then add the chops. Refrigerate for 2 to 12 hours. Then proceed with the baking process.
More pork chop recipes you might like:
Easy Pork Chop Brine Recipe
Ingredients
- 1/4 cup salt
- 4 cups water
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 3 cloves garlic, smashed
- 3 rosemary sprigs
- 4 pork chops
Instructions
- Add salt, brown sugar, and apple cider vinegar to the water in a large bowl. Whisk until salt and sugar dissolve.
- Add rosemary and garlic to the bowl.
- Pierce the pork chops with a fork on both sides.
- Place them in the brine solution to submerge fully. Then cover with plastic wrap.
- Place in the refrigerator for 1/2 hour to 2 hours.
- When you are ready to cook the brined pork chops, remove them from the brine and rinse with cold water.
- Let them sit at for 15 minutes at room temperature before cooking. Pat dry with paper towels.
- Proceed with your favorite cooking method. You can find grilled, pan-fried and baked pork chops recipes below in the notes.
Notes
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Have made this several times .. always good… i did make a coating of flour, paprika, salt, pepper to fry in olive oil & butter…. we like a light crust.. Never monkey with ingredients in a recipe, then complain,
Hi Sharon, Thanks for your support and so glad you enjoyed. The coating sounds delish!
I accidently and partially microwave-cooked some boneless chops (instead of using the defrost). I used this brine and the chops STILL came out great. Thanks for this recipe!
Hi TJ, Thanks for sharing. It’;s a bit of a secret, but you can indeed brine frozen chops!
So glad I found this recipe! My pork chops were absolutely delicious, and really tender and juicy too. I’ll be making this again. Thanks!
This is the best pork brine. Put the chops in for about 4 hours. They were so juicy and tender. Will never cook pork again without using this brine. Followed the recipe exactly, except I didn’t have fresh rosemary so I used dried
Hi Marilyn, Couldn’t agree more and thanks for your comment!
This ruined my chops, made them tougher & hard to brown in the iron skillet because they were water logged. And poke holes which lets the juice out!
Hi Jon, Thanks for your feedback and sorry to hear. It’s probably something other than the brining that caused the problem. For instance, poking before brining will not cause problems, but poking after will definitely be an issue. Also, you need to pat fry to remove the moisture before cooking. Hope that helps!
These pork chops are so good!!
Making sure I saved the pin! You eo t be disappointed.
Hi Sherrie, Awesome and thank for your feedback!
Success at Last! This was wonderful. I had almost given up on pork chops because they were always dry. I never thought to brine them. I only used salt and water because I then clicked on your link for Pan Fried Pork Chops and used your seasonings for that. Best chops ever. Thanks for the recipe, we can eat chops now.
Hi Kim, So happy to hear that and sounds like a big success! Thanks very much for your feedback.
This is my now go to pork chop recipe. So moist and delicious.
Hi Kimberly, Great to hear that and thanks!
wanting to know if I could brine the chops and as the cooking method use the crock pot?
Hi Terry, Thanks for your question. Brining is typically used for high-temperature cooking methods where there’s a lot of moisture loss. You could do it before slow cooking, but it’s probably unnecessary.
I like a few things about this recipe compared to others.
First, it doesn’t heat the brine so you don’t have to cool it down before adding it to the meat. Second, the brining time is shorter [because of the piercing with fork?]. And third, it doesn’t use so much sugar.
I didn’t use any spice except half a tablespoon of soy sauce for umami. The mrs will be sauteeing these, and she’ll add spices then.
Hi there, Thanks for your feedback and glad you enjoyed! Hope you’ll try some other pork chops recipes on the site too.
This is the 2nd time I’m using this brine recipe……..My husband told me how delicious my pork chops were, he said they were so tender and moist !!! He is very particular about his pork chops!!!
Hi Patricia, So great to hear! Thanks and glad to hear.
I’m camping and don’t have aple cider vinegar, but have all other ingredients. Could I substitute with white vinegar?
Hi Rose, Thanks for your question. Yes, absolutely you can substitute white vinegar in a pinch. It will still help to tenderize the chops even if the flavor is slightly different. Hope that helps!
Pork chops came out so tender and juicy
Should I salt before cooking or no
Hi Alicia, Thanks for your question. There is no need to salt again before cooking after brining.
Second time using this brine and I will forever use this technique. It really helps with the flavouring of the meat and ensures that they stay nice and moist.
I’m a horrible cook, but my family loved how juicy this made the chops along with the easy recipe I found that tasted great.
Hi Peggy, So great to hear! As the saying goes: if you can read, you can cook. Stick with it and you’ll keep improving! Thanks for your comment.
Love this brine — have done it for anywhere from 2 hours to 8 hours. When I have not had fresh rosemary, I have used dried rosemary and even dried italian seasoning as a substitute. I am an Iowa girl who thought nothing needed for Iowa Pork and it is great by itself …but this recipe made me a believer in brining.
Hi Min, So honored to have an Iowa girl approve of the brine! Thanks for your review!
This is a good brine solution. I mostly skip the herbs. Do my seasoning after brining. Garlic powder, pepper, maybe some smoked paprika. just a small dusting of flour which i apply with a sieve. fry up in olive oil. very easy.
Hi Jim, Sounds like a great solution and thanks for your feedback. Much appreciated!
Very good flavour and juicy, tender pork chops.
Hi Rosemarie, Thanks for your feedback and glad they turned out nicely!
Amazing! Pork chops were so tender! Thanks
Hi Beth, Thanks for your comment and great to hear!!
Love this recipe ❤️
Thanks Jen and glad you like it!
This is the perfect way to kick up the flavor on pork chops! So tasty!
Hi Ashley, So glad you enjoyed it and thanks for letting me know.