This pork chop brine will become your go-to for guaranteed juicy and tender pork.
Vinegar and citrus tenderize the pork, and the spices and dried herbs add loads of flavor.
This recipe calls for accessible ingredients like salt, sugar, vinegar, citrus, and dried herbs.
Marta A Rivera Diaz / Simply Recipes
Plus, its inspired by my love of garlic sauceit calls for 4 large cloves!
Boil the flavorful mixture to dissolve the salt and sugar.
Once it cools to room temperature, add a handful of ice to further cool it down.
Marta A Rivera Diaz / Simply Recipes
Then, nestle in the pork chops.
The meat will be infused with tangy, aromatic flavors with minimal effort on your partready for the grill!
It’s that easy!
Marta A Rivera Diaz / Simply Recipes
Why Brine Pork Chops?
This brine recipe calls for 1/4 cup salt and 1/4 cup brown sugar.
Most of it stays behind in the brine.
Marta A Rivera Diaz / Simply Recipes
How Long Should You Brine Pork Chops?
How long you brine the pork chops depends on how thick they are.
If less than 1 inch thick, brine them for 30 to 45 minutes.
Marta A Rivera Diaz / Simply Recipes
For pork chops that are 1 to 2 inches thick, brine them for 1 to 2 hours.
Tenderloins thicker than 2 inches can brine for 4 hours.
Any cut of pork can brine for up to 12 hours, but no longer.
Marta A Rivera Diaz / Simply Recipes
Remember, the thicker the piece of meat, the longer it will need to brine it.
For sea salt, use 1/4 cup plus 1 teaspoon.
For Diamond Crystal kosher salt, use 1/3 cup.
Marta A Rivera Diaz / Simply Recipes
This makes enough brine for about 2 1/2 pounds of pork chops.
Stir the mixture to combine.
Bring the mixture to a boil over medium-high heat.
Marta A Rivera Diaz / Simply Recipes
Stir it to encourage the salt and sugar to dissolve.
In an 8-quart container (a large pot or large bowl works), add the ice.
Stir in the cooled brine.
Marta A Rivera Diaz / Simply Recipes
You do not have to take the aromatics and spices out.
Its now ready for the pork chops!
