Pork Chop Brine Recipe (For the Juiciest, Most Tender Chops Ever)
This simple pork chop brine uses pantry ingredients like water, salt, sugar, herbs, and spices to produce incredibly juicy, tender, and flavorful pork chops every time, whether you grill, bake, or pan-sear them.
Ingredients
- 4 cups water divided; 2 cups hot + 2 cups cold, filtered if possible
- 1/4 cup kosher salt use about 3 tablespoons if using table salt
- 1/4 cup brown sugar light or dark; dark gives a deeper flavor
- 2 cloves garlic smashed; or 1 teaspoon garlic powder
- 1 teaspoon black peppercorns or 1/2 teaspoon freshly ground black pepper
- 2 bay leaves optional but recommended
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1/2 teaspoon dried rosemary crushed slightly with your fingers
- 4 pork chops bone-in or boneless, 1–1 1/2 inches thick
- black pepper for seasoning before cooking, to taste
- additional seasonings such as garlic powder, onion powder, or your favorite pork seasoning blend, to taste
Instructions
- Pour 2 cups of hot water (not boiling) into a large bowl or measuring jug. Stir in the kosher salt and brown sugar until completely dissolved and no grains remain at the bottom.
- Add the smashed garlic, black peppercorns, bay leaves, dried thyme, and dried rosemary to the hot brine base. Stir to combine and let the flavors begin to infuse.
- Stir in the remaining 2 cups of cold water to cool the brine. The mixture should feel cool or just slightly cool to the touch. If it is still warm, refrigerate the brine for 15–20 minutes until fully cooled. Do not add raw pork to warm brine.
- Place the pork chops in a large glass bowl, baking dish, or heavy-duty zip-top bag. Pour the cooled brine over the pork chops, making sure they are fully submerged. If needed, add a small amount of additional cold water just to cover, without diluting the brine too much. If using a bag, press out excess air and seal.
- Refrigerate the pork chops in the brine. Brine for 30–45 minutes for very thin chops, 1–4 hours for most standard pork chops, or up to 8–12 hours for thick-cut chops. Avoid brining longer than 12 hours to prevent an overly salty or ham-like texture.
- When ready to cook, remove the pork chops from the brine and discard the brine. Rinse each chop briefly under cool running water to remove excess surface salt, then pat very dry on all sides with paper towels. Drying helps the chops brown well.
- Season the dried pork chops lightly with black pepper and any additional seasonings you like, such as garlic powder, onion powder, or a favorite pork seasoning blend. Use only a light amount of extra salt if any, as the brine has already seasoned the meat internally.
- Cook the pork chops using your preferred method: Grill over medium-high heat for 4–6 minutes per side, pan-sear in a hot skillet with a little oil for about 4–5 minutes per side (finishing in the oven if needed), or bake at 400°F (200°C) for about 15–20 minutes. In all cases, cook until the internal temperature reaches 145°F (63°C).
- Remove the pork chops from the heat when they reach 145°F and let them rest for about 5 minutes before slicing or serving. This allows the juices to redistribute for the juiciest results.
Notes
Brine works best with pork chops that are at least 1 inch thick; thinner chops can become salty more quickly and overcook faster. You can customize the brine by swapping part of the water for apple cider, adding citrus slices, smoky spices, or using maple syrup or honey instead of brown sugar. Do not reuse brine that has been in contact with raw meat. Cooked brined pork chops can be stored in the refrigerator for 3–4 days or frozen for 2–3 months, and are best reheated gently in a low oven or covered skillet.
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