How to Brine Pork Chops

Square overhead shot of brined and seared pork chops on a blue and white platter with fresh herbs for garnish.

5 from 11 votes

A simple garlic and rosemary brine that turns affordable pork chops into a juicy, tender, deeply flavorful dinner. Works for grilling, baking, or pan-frying.

Course Dinner

Cuisine American

Keyword how to brine pork chops, pork chop brine, pork chop brine recipe, rosemary pork chops

Prep Time 10

Cook Time 15

Chilling Time 2

Total Time 2 25

Servings - 4 people

Calories 342kcal

Author Blair Lonergan

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.

Video

Notes

Brine basics and substitutions:

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.

Cooking method swaps:

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.

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. 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.

Other tips:

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