On the grill, in a cast iron skillet, or baked in the oven, this simple garlic rosemary pork chop brine yields moist, tender, and flavorful meat every time. Brining is the easiest way to land juicy pork chops without overthinking the cook time, and about 10 minutes of hands-on prep is all it takes!
More pork chop favorites:
I made these a couple of weeks ago! And I’m doing some more tonight! They are the juiciest most tender pork chops I’ve ever eaten! Thank you so much for this recipe! It’s a keeper!
– TeRy
Before You Get Started
A simple brine isn’t hard to get right, but a few things matter more than the rest. Keep these in mind and your pork chops will come out tender every time:
- Use kosher salt only. Table salt is much denser by volume and will make the brine far too salty. I use Diamond Crystal here.
- Cool the brine completely first. A warm brine will start to cook the meat. Let it come fully down to room temperature before adding the pork.
- Don’t brine longer than 4 hours. This is where most pork chop brines go wrong. Too long in the salt solution gives you mushy, overly salty meat.
How to Make a Pork Chop Brine
This easy pork chop brine comes together in about 10 minutes, and the rest of the process is almost entirely hands-off. Similar to marinating, brining yields flavorful, tender meat. It’s worth the extra step.
Step 1: Simmer the brine.
Combine all of the brine ingredients in a medium pot.
Bring to a simmer and whisk until the salt and sugar fully dissolve. You’ll know it’s ready when the liquid runs clear and you can see the herbs and garlic floating freely.
Remove from heat and let the brine cool completely to room temperature.
⇢ Want to switch up the flavors? Try parsley, oregano, or basil in place of (or alongside) the rosemary and thyme. A squeeze of lemon or orange juice adds a nice brightness, or use the zest for stronger citrus flavor. Sliced onions or a pinch of dried onion powder also work beautifully.
Step 2: Brine the pork chops.
Once the brine is fully cooled, add the pork chops to the liquid. Make sure they’re completely submerged.
If you’re brining more than 2 or 3 thick chops, double the brine so there’s enough liquid to fully cover the meat.
Cover and refrigerate.
⇢ Don’t drift past 4 hours. Thick bone-in pork chops do best between 1 and 4 hours. Thinner or boneless chops need just 30 minutes to 2 hours. Going longer doesn’t make them more flavorful, it makes them mushy and overly salty.
Step 3: Rinse and pat dry.
Remove the pork chops from the brine, rinse under cold water, and pat very dry with paper towels. Discard the brine solution.
The meat has already absorbed plenty of salt and flavor, so the rinse just keeps the surface from being too salty. Drying the chops well is what helps them brown and crisp when they hit the heat.
Step 4: Cook the brined pork chops.
You can cook brined pork chops a few different ways. They work well on the grill, baked in the oven, or pan-fried in a cast iron skillet (which is what I’m showing here). I’ve included full instructions for each method in the recipe card below, so pick whatever fits your night.
A couple of things to keep in mind once you start cooking:
- Skip the extra salt. The brine has already seasoned the meat, so don’t add more salt before cooking. A little pepper or a salt-free seasoning blend is fine if you want extra flavor.
- Use a meat thermometer. Pork chops are done at an internal temperature of 145°F. A juicy pork chop with a little pink in the middle has been given the official “okay” by the USDA.
Serving Suggestions
These juicy, flavorful pork chops pair beautifully with almost any Southern-leaning side. I usually round out the plate with one starchy side and one vegetable for a meal that feels complete without being fussy.
For the starchy side:
- Garlic Mashed Potatoes
- Au Gratin Potatoes
- Creamy Baked Mac and Cheese
- Mashed Sweet Potatoes
- Cast Iron Cornbread
For the vegetable side:
- Slow Cooker Southern Green Beans
- Southern Collard Greens
- Oven Roasted Asparagus
- Sautéed Spinach
- Homemade Applesauce or Fried Apples
Storage
Store leftover cooked pork chops in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooked pork chops, wrapped tightly, for up to 2 months. You can also freeze brined raw pork chops before cooking. To do so, rinse, pat dry, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight.
Reheat in a 350°F oven, covered with foil, for 10 to 15 minutes or just until heated through. Be careful not to overcook them, or they’ll become tough and dry.
⇢ Prep-ahead note. The brine itself can be made in advance and kept in an airtight container in the refrigerator for up to 1 week. Just be sure it’s fully cooled before adding the pork.
Absolutely the only way to prepare thick pork-chops to be able to cook through enough without drying them out. You don’t even need seasoning afterward. The herbs and garlic permeate the meat so well…
– Jamie
Frequently Asked Questions
How long should you brine pork chops?
For thick bone-in pork chops, brine for 1 to 4 hours in the refrigerator. Thinner or boneless chops do best in 30 minutes to 2 hours. A quick brine of just 30 minutes still makes a noticeable difference, so don’t skip it even if you’re short on time.
Can you brine pork chops too long?
Yes, and it’s the most common brining mistake. Leaving pork chops in a salt solution longer than 4 hours can give you mushy texture and overly salty meat. Even though some recipes suggest overnight brining, I don’t recommend it for pork chops. Stick to the 4-hour ceiling.
Do you rinse pork chops after brining?
Yes. After removing the chops from the brine, rinse them under cold water and pat them very dry with paper towels. The rinse keeps the surface from being too salty, and drying the meat thoroughly helps it brown and crisp when you cook it.
Can you use this brine on other cuts of pork?
Absolutely. This brine works on thick or thin chops, boneless or bone-in. It’s also great for pork tenderloin, another lean cut that benefits from brining. For tougher cuts like a pork shoulder, brining can add flavor, but you’ll still want to cook them low and slow to break down the fibers.
Does brining pork chops really make a difference?
Yes. Lean cuts like pork chops don’t have a lot of natural fat to keep them juicy during cooking. The salt in the brine seasons the meat and changes the structure of its proteins so they absorb and hold more moisture.
Brined pork chops come out noticeably more tender, juicy, and flavorful than non-brined chops.
More Easy Pork Chop Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
How to Brine Pork Chops
Ingredients
FOR THE BRINE
- 4 cups water
- ¼ cup coarse kosher salt
- 2 tablespoons brown sugar
- ½ teaspoon black pepper
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 garlic cloves, smashed and peeled
- 1 bay leaf
FOR THE PORK CHOPS
- 2-4 thick-cut bone-in pork chops (about 1 to 1 ½ inches thick)
- 2 tablespoons olive oil
Instructions
- Combine all of the brine ingredients in a medium pot. Bring to a simmer and whisk until the salt is completely dissolved. Remove from heat and allow the brine to cool completely to room temperature.
- Add pork chops to the cooled brine. Cover and refrigerate for 1 to 4 hours (or a quick brine of at least 30 minutes). For thinner or boneless pork chops, brine for just 30 minutes to 2 hours. Do not brine longer than 4 hours, or you risk overly salty, mushy meat.
- Remove pork from refrigerator and let it come to room temperature on the counter for about 20 to 30 minutes. Heat olive oil in a large cast iron skillet over medium-high heat until very hot, about 5 minutes. Meanwhile, remove pork from the brine, rinse under cold water, and 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 or pepper at this time.
- Add the chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 145°F (about 7 to 8 minutes per side). Smaller bone-in pork chops will cook in 5 to 6 minutes per side, so keep an eye on them and use the thermometer to know exactly when they're done. Transfer the pork to a serving plate and pour any pan juices over the top. Let the pork rest for a few minutes before serving.
Notes
- Use coarse kosher salt only. Table salt is denser by volume and will make the brine far too salty. The recipe is written for Diamond Crystal kosher salt. If using Morton’s, scale back slightly.
- Cool the brine before adding the pork. A warm brine will start to cook the meat.
- Double the brine for larger batches. You need enough liquid to fully submerge 4 large thick-cut chops.
- Flavor variations: Sub in parsley, oregano, or basil for the herbs. A squeeze of lemon or orange juice (or the zest) adds brightness. Sliced onions or dried onion powder also work well.
- For a slightly sweeter brine, replace some of the water with apple juice or apple cider.
- For grilling: Heat the grill to medium-high heat. Cook to an internal temperature of 145°F (about 20 to 30 minutes total for bone-in thick-cut chops).
- For baking: Brown the chops in a skillet over high heat for about 2 to 3 minutes per side, then bake in a 400°F oven for 6 to 10 minutes (for thick-cut chops), or until they reach an internal temperature of 145°F.
- Store leftover cooked pork chops in an airtight container in the refrigerator for 3 to 4 days.
- Freeze cooked pork chops, wrapped tightly, for up to 2 months. Brined raw chops can be frozen for up to 1 month.
- Reheat in a 350°F oven, covered with foil, for 10 to 15 minutes.
- Use a meat thermometer. Pork chops are done at 145°F. A juicy pork chop with some pink in the middle has been given the official “okay” by the USDA.
- Don’t season with extra salt. The brine handles all the seasoning the pork needs.
Nutrition
Originally published in November, 2020, this post was updated in June, 2026.
Loved this porkchop brine!!
Wonderful! Thanks for your note, Susan. I’m so glad that it was a hit!
I made these a couple of weeks ago! And I’m doing some more tonight! They are the juiciest most tender pork chops I’ve ever eaten! Thank you so much for this recipe! It’s a keeper!
That’s so good to hear. Thanks for letting me know!
I love the sound of the porkchop brine. I don’t have a printer, do will you please send it back to me?
I would appreciate it very much. Thanks! ~ Nancy
After I brined the pork chops for 3 hours. I rinsed them and patted them dry and, I then dry rubbed them with Jack Daniels Pork Rub. I put them in a gal bag and refridgerated them for an additional 3 hours and took them out 1 hour before my husband put them on the grill. They were wonderful!
Sounds delicious, Mary. Thank you!!
This is my go to when having guests over. I brown the chops and then bake in the oven. Never fails!
I’m so glad to hear that, Sandy. Thank you!
I always use your recipe . It’s really very juicy and I would reduce salt if it’s too salty . One of my go to recipes. Thank you . They all love it.❤️❤️❤️
Thank you so much, Minda!
EXCELLENT! Very juicy and tasty!
Thanks, Lynn! I’m so glad that you loved it! 🙂
Excellent recipe. This is the first time I’ve brined anything and was so happy with it. My pork chops turned out great and were not dry as pork chops tend to be.
The only thing I did differently, after I removed to pork chops, was to add about 1/4 cup marsala which I simmered to reduce a bit. The marsala created the extra pan juice to pour over the pork chops. I only did this because there was very little pan juice.
Sounds perfect, Susan. Thank you!
This brine sounds delicious!
Could I leave the chops in overnight or would that make the flavor overpowering?
Hi, Candy! Some recipes suggest that you can brine chops overnight; however, I never let them go more than about 4 hours. I just worry that they’ll be overly salty and/or mushy after sitting in the brine that long. Totally up to you, though — feel free to experiment with a longer time if necessary.
Absolutely the only way to prepare thick pork-chops to be able to cook through enough without drying them out. You don’t even need seasoning afterward. The herbs and garlic permeate the meat so well. Just curious, do you think you could use same method on a tougher cut of steak? Maybe just less marinating time?
Hi, Jamie! I’m so glad that you enjoyed the brined pork chops!
It’s a great question about using the brine on tougher cuts of meat. I think you can certainly do that to infuse the flavor into the meat (I’ve seen recipes for brined roast beef or pot roast), but you’d still need to cook the roast low and slow to make sure that it’s tender. That low, slow cooking process breaks down the tough fibers in cuts like chuck roast, which is what gives them that fall-apart tender, juicy finish. 🙂
Made these pork chops for dinner. My husband said they were the best pork chops he ever had. I have to agree. They were amazing.
Thank you so much, Amy!
I have used this brine recipe for a couple of years now and it is always a hit! I try to brine pork chops for 3-4 hours, but even the 30 minute brine is good. After letting the pork chops get to room temp before cooking, I heat up my cast iron skillet until super hot, put in a little olive oil, then cook pork chops on high for 5 min per side. When I flip over, I add butter. So yummy and tender!!
I have used this brine recipe for a couple of years now and it is always a hit! I try to brine pork chops for 3-4 hours, but even the 30 minute brine is good. After letting the pork chops get to room temp before cooking, I heat up my cast iron skillet until super hot, put in a little olive oil, then cook pork chops on high for 5 min per side. When I flip over, I add butter. So yummy and tender!!
Thanks, Linda! The addition of the butter is genius. I bet it’s delicious!
How far in advance can I start to brine pork chops?
Hi, Carly! While some recipes suggest that you can brine pork chops overnight, I do not recommend brining the meat for more than about 4 hours. If you leave the meat in a brine solution for too long, it will negatively impact the texture of the meat and may yield overly-salty pork.
I’ve been using this brine for pork loin roasts. I was never happy with them before this. What a game changer!!! I buy a whole pork loin and slice into small roasts. I’ve also used this recipe for boneless, skinless chicken breasts with superlative results. I halve the recipe for small roasts and about a pound, more or less, of chicken breasts. I appreciate the advice not to leave the meat in the brine too long. I use a couple of hours for pork and just an hour or so for chicken. Thanks for the recipe.
Awesome, thank you! I’m so glad that you love it!
This brine made flavorful & juicy chops. Has been put into my recipe rotation.
We’re so happy to hear this, Cindee! Thank you for trying it out and taking the time to leave a review.