Brine Pork Chops Recipe
User Reviews
4.4
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Prep Time
1 hr
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Additional Time
1 d
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Total Time
1 d 1 hr
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Servings
6
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Calories
541 kcal
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Course
Main Course
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Cuisine
American
Brine Pork Chops Recipe
Description
This Brine Pork Chops Recipe starts by preparing a brine composed of water, kosher salt, sugar, dried bay leaf, smashed garlic cloves, whole black peppercorns, fresh rosemary and thyme sprigs, and lemon slices. The mixture is heated to dissolve salt and sugar then cooled completely before submerging the pork chops, which soak for 6 to 12 hours. This process helps the meat retain moisture and seasons it throughout.
After brining, the chops are rinsed to remove excess salt and seasoned lightly with kosher salt and ground black pepper. A mixture of butter blended with fresh basil, oregano, and parsley is prepared to add herbaceous richness during cooking. The pork chops are pan-fried in olive oil and finished with the herb butter, which melts over them to enhance flavor and juiciness, resulting in tender and well-seasoned chops with a nicely browned crust.
Do not use table salt in the brine to maintain proper salting levels and avoid off flavors. The timing of the brine is important to prevent the pork from becoming rubbery. This method is suited to large pork chops and creates a flavorful, juicy result when cooked on the stovetop.
Ingredients
Pork Chop Brine:
- 1/2 gallon water
- 1/2 cup kosher salt*
- 1/2 cup sugar
- 1 bay leaves dried
- 2 cloves garlic , peeled and smashed
- 2 teaspoons black peppercorns whole
- 1 rosemary fresh sprig
- 1 thyme sprig, fresh
- 1 lemon , sliced
- 6-8 pork chops large
Pan Fried Pork Chops:
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 tablespoons olive oil
- 1/2 cup butter , room temperature
- 1 teaspoon basil fresh
- 1 teaspoon oregano fresh
- 1 teaspoon parsley fresh
Instructions
To Brine Pork Chops:
- In a large stock pot or Dutch oven, combine the water, Kosher salt, sugar, bay leaves, smashed garlic cloves, black peppercorns, rosemary, thyme and slices lemons.
- Bring to a low simmer, stirring until the salt and sugar have dissolved. Remove from the heat and allow to cool fully.
- Add the pork chops to the cooled brine. If there is room, you can add to the stock pot, just make sure it is fully submerged in liquid. If you need to add 1-2 additional cups of water to make this happen, go for it! You can also use a brining bag.
- Cover, if you using a pot, and refrigerate for 6-12 hours. Do not over brine, as meat can start to turn rubbery if brined for too long. Remove the pork chops from the brine and rinse with cold water. Continue with your favorite pork chop recipe. Discard brine.
To Cook Brined Pork Chops:
- In a small bowl, combine the butter with basil, oregano and parsley. Set aside. Season the pork chops with Kosher salt and ground black pepper.
- Heat the olive oil over medium heat in a large frying pan. Brown the pork chops on both sides until golden brown, approximately 5 minutes on each side, or until internal temperature reaches 145°F.
- Remove the chops from the frying pan and allow to rest for 5 minutes before serving. Top each with 1 tablespoon of herb butter when plated, allowing butter to melt over pork chops. Approximately 1 tablespoons per pork chops.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Do not substitute table salt for kosher salt in the brine to avoid over-salting and texture issues.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 158mg | 53% |
| Sodium | 10064mg | 419% |
| Potassium | 628mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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