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Brine Pork Chops Recipe
This step-by-step guide will show you how to brine pork chops, tips for a juicy pork and the best pork brine recipe!
Prep Time
1 hr
Additional Time
1 d
Total Time
1 d 1 hr
Servings: 6
Calories: 541 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Pork Chop Brine:
- 1/2 gallon water
- 1/2 cup kosher salt*
- 1/2 cup sugar
- 1 dried bay leaves
- 2 cloves garlic , peeled and smashed
- 2 teaspoons whole black peppercorns
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 lemon , sliced
- 6-8 large pork chops
Pan Fried Pork Chops:
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 cup butter , room temperature
- 1 teaspoon fresh basil
- 1 teaspoon fresh oregano
- 1 teaspoon fresh parsley
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.
Cup of Yum
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 use table salt.
Nutrition Information
Calories
541kcal
(27%)
Carbohydrates
20g
(7%)
Protein
36g
(72%)
Fat
35g
(54%)
Saturated Fat
15g
(75%)
Cholesterol
158mg
(53%)
Sodium
10064mg
(419%)
Potassium
628mg
(18%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
490IU
(10%)
Vitamin C
9.8mg
(11%)
Calcium
66mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 541
% 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.