Pork Chop Brine (Chef Tried & True)
A chef tried and true pork brine recipe that you can use for brining pork chops or larger cuts. Quick version with just salt and brown sugar and suggested variations for more flavorful brines.This recipe yields enough brine for 3 double cut pork chops, 4-5 thick cut ones or up to 8 thin cut, smaller chops. Double the ingredients for larger quantities or if you want to brine a whole pork loin, etc.
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Servings: 1 batch
Ingredients
- ¼ cup kosher salt
- ½ cup dark brown sugar
- 4 cups water* see notes
- 1 teaspoon peppercorns optional**
- 1 teaspoon mustard seeds optional**
- 2 bay leaves optional**
- 3 garlic cloves optional**
- 2 tablespoon soy sauce or Worcestershire sauce optional**
Instructions
- In a small sauce pan combine the salt, brown sugar and 1 cup water. (If using any other flavoring ingredients add them as well). Bring to simmer, remove from heat and stir to make sure the salt and sugar dissolve.
- In a large, non-reactive container add two heaping cups of ice cubes and 1 cup of cold water. (This works out to the remaining 3 water cups). Pour the hot, concentrated brine mixture you prepared in the container with the ice water. Stir and allow to cool down completely (should happen quite fast). Add the pork chops to the solution, cover and refrigerate. Brine as needed, see time suggestions below.
- Remove the pork chops from the brine, pat them dry with paper towel and if you have a few minutes allow them to further air dry. Never rinse them with water. Discard the brine. Season the dry pork chops with your choice of seasoning, use very little salt as they have absorbed salt from the brine. Cook as your recipe directs.
Notes
* Use 1 cup as the solvent for the salt and brown sugar, 3 cups in the form of ice cubes (make them heaping cups, to come close to the needed water volume) and 1 cup as cold water. In this manner your brine will cool down much faster and you can begin brining the pork chops right away.
**You can add any or all of these to further infuse the brine with flavor. Also compatible are corriander seeds, shallots, fresh rosemary or thyme.
If you want to use stock, buttermilk, apple juice, cider or beer substitute 1 or 2 cups of the water with one of these liquids.
We highly recommend that you read the tips contained in the article above - they will answer many questions you might have related to brining and what it does for pork chops and other cuts of pork.
Thin pork chops: brine for 2 to 6 hours
Thick cut pork chops: brine for 6 to 12 hours
Double cut pork chops: brine for 12 to 24 hours
