Garlic and Rosemary Pork Chop Brine

Square close up shot of pork chop brine in a cast iron skillet

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5 from 6 votes

Garlic and Rosemary Pork Chop Brine

A simple garlic and rosemary pork chop brine yields tender, juicy, and flavorful meat!

Course Dinner

Cuisine American

Keyword pork chop brine, 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 – 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 to make sure that the salt is completely dissolved. Remove from heat and allow the brine to cool completely.
Add pork chops to the brine and refrigerate for 1-4 hours (or a quick brine for at least 30 minutes). If you're using thinner or boneless pork chops, you can brine for just 15-30 minutes.
Remove pork from refrigerator and let come to room temperature on the counter for about 20-30 minutes. Heat olive oil in a large cast iron skillet over medium-high heat until it’s very hot -- about 5 minutes.
Meanwhile, remove pork from brine. Rinse under cold water; 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 and pepper at this time.
Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 145°F (about 7-8 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done.
Transfer pork to a serving plate; pour pan juices over top. Let pork rest for a few minutes before serving.

Video

Notes

For Grilling:

If you prefer to grill the brined pork chops, heat the grill to medium-high heat. Refer to the pork chop grill time chart above for specific grilling times based on your cut of meat (about 20-30 minutes for bone-in thick-cut chops).

For Baking:

Brown the chops in a skillet over high heat for about 2-3 minutes per side, then bake in a 400°F oven for 6-10 minutes (for thick-cut chops), or until they reach an internal temperature of 145°F.

Nutrition