Pork Chop Brine
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Additional Time
30 mins
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Total Time
38 mins
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Servings
4 servings
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Calories
209 kcal
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Course
Main Course
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Cuisine
American
Pork Chop Brine
Description
The Pork Chop Brine consists of dissolving kosher salt and dark brown sugar in water with the addition of black peppercorns, a bay leaf, and fresh rosemary for aromatic seasoning. Bringing the mixture to a simmer ensures the salt and sugar fully dissolve; then it is cooled completely to avoid partially cooking the meat.
Once cool, the pork chops are submerged in the brine inside a large zip-top bag and refrigerated for a maximum of two hours. This brief soak allows the salt to penetrate and tenderize the chops without causing a mushy texture.
After brining, the chops are rinsed and patted dry before cooking. This method improves moisture retention and flavor while providing a seasoning base that allows for applying herbs and spices without extra salt.
Notes advise against using pork that has already been pre-brined to prevent oversalting. Additionally, the brine should not be reused once pork has been soaked. Brining beyond the recommended time is discouraged to maintain ideal texture.
Ingredients
- 4 cups water
- ¼ cup kosher salt
- 2 tablespoons dark brown sugar
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 prig rosemary fresh
- 4 pork chops boneless
Instructions
- In a medium-sized pot add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
- Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.
- Remove the pot from the heat and cool completely.
- Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
- Let the pork brine in the refrigerator for up to 2 hours.
- Rinse and pat dry before cooking.
Notes
- Use pork chops that have not been pre-brined to prevent excessive saltiness.
- Ensure sugar and salt are fully dissolved in the brine before cooling.
- Cool the brine completely before adding pork to avoid pre-cooking the meat.
- Do not brine longer than 2-4 hours to avoid mushy texture.
- Season brined pork with herbs and spices without adding additional salt.
- Discard leftover brine after use; do not store or reuse it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 209 | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 784mg | 33% |
| Potassium | 500mg | 11% |
| Sugar | 1g | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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