Garlic and Rosemary Pork Chop Brine
User Reviews
5
Garlic and Rosemary Pork Chop Brine
Description
The brine combines water, kosher salt, brown sugar, black pepper, fresh rosemary and thyme sprigs, smashed garlic cloves, and a bay leaf. Heating and dissolving the salt prepares the brine, which is then cooled before fully submerging pork chops. Brining times vary by chop thickness—from as brief as 15 minutes for thin cuts to up to 4 hours for thicker ones—to infuse flavor and retain juiciness without oversalting.
After brining, the pork chops are rinsed and patted dry to remove excess salt before coming to room temperature. They are then brushed with olive oil and cooked in a hot skillet or on a grill, aiming for a browning sear that develops flavor. Internal temperature is monitored to reach appropriate doneness.
Grilling or baking variations are provided: grilling over medium-high heat for 20-30 minutes or searing then baking at 400°F for 6-10 minutes depending on chop thickness. These methods offer flexibility while maintaining the benefits of the brine, resulting in pork chops that are flavorful and juicy with an aromatic herb presence.
Ingredients
FOR THE BRINE
- 4 cups water
- ¼ cup kosher salt coarse
- 2 tablespoons brown sugar
- ½ teaspoon black pepper
- 2 rosemary sprigs, fresh
- 3 thyme sprigs, fresh
- 2 garlic smashed and peeled, cloves
- 1 bay leaf
FOR THE PORK CHOPS
- 2-4 pork chops about 1 - 1 ½ inches thick, thick-cut bone-in
- 2 tablespoons olive oil
Instructions
- Combine all of the brine ingredients in a medium pot. Bring to a simmer and whisk to make sure that the salt is completely dissolved. Remove from heat and allow the brine to cool completely.
- Add pork chops to the brine and refrigerate for 1-4 hours (or a quick brine for at least 30 minutes). If you're using thinner or boneless pork chops, you can brine for just 15-30 minutes. Do not brine for too long, or you risk overly-salty, mushy meat.
- Remove pork from refrigerator and let come to room temperature on the counter for about 20-30 minutes. Heat olive oil in a large cast iron skillet over medium-high heat until it’s very hot -- about 5 minutes. Meanwhile, remove pork from brine. Rinse under cold water; pat very dry with paper towels. Brush or rub each side of the pork chops with additional olive oil. The chops will be salty from the brine, so you shouldn’t need to add any more salt and pepper at this time.
- Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 145°F (about 7-8 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. Transfer pork to a serving plate; pour pan juices over top. Let pork rest for a few minutes before serving.
Notes
- For grilling, preheat to medium-high and grill pork chops 20-30 minutes for thick bone-in pieces until cooked through.
- For baking, sear chops 2-3 minutes per side to brown, then bake at 400°F for 6-10 minutes depending on thickness.
- Do not brine thin or boneless chops for more than 30 minutes to prevent too much saltiness or texture change.
- Rinse pork chops thoroughly after brining and pat dry to remove excess salt before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4 people
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 342kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 90mg | 30% |
| Sodium | 88mg | 4% |
| Potassium | 500mg | 11% |
| Fiber | 1g | 4% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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