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Brined Pork Chops are left to brine for 24 hours, then grilled and devoured!
An easy and simple recipe for brined pork chops using ingredients already in your pantry.
Picture this: thick bone-in pork chops soaking in a sweet and salty brine solution, then sizzling on the grill until they’re golden and tender.
I served mine over Sausage Dirty Rice, a side of collard greens, and cornbread, of course! This was a knock-out dinner. Not too bad for a Tuesday night if you ask me.
The brining process locks in moisture to a lean cut of meat, so you never end up with dry pork chops again—hallelujah!
4-5 days out of the week I really try to have a great home cooked meal on the table for us. Sure, it is just the two of us but we still love connecting over a meal as we wind down each day.
Sometimes it might just be some leftovers from the night before or a well thought out dinner like today’s post. As long as we are together, sharing a meal is what matters most to us.
This brined pork chops works on all cuts of pork. It is also the perfect pork chop brine for smoking, grilling, and even oven baked pork chops, you really can’t go wrong!
Some of our other favorite PORK RECIPES we have on our site include: Jalapeno Popper Crescent Rolls Recipe, Slow Cooker Barbecue Ribs with Coke, and Easy Pork Chop Marinade Recipe.
WHY THIS RECIPE WORKS:
- Super Juicy – The wet brine keeps the meat moist and tender—say goodbye to tough, chewy chops!
- Big Flavor – Brown sugar and kosher salt team up for a sweet-salty punch—tastier than a candy-coated piggy bank!
- Easy Peasy – Just brine, grill, and eat—simpler than trying to teach a pig to fly!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Water
- Brown sugar
- Kosher salt
- Bay leaf
- Ice
- Bone-in pork chops
- Scallions (optional garnish)
HOW TO MAKE BRINED PORK CHOPS:
- Place first four ingredients in a large pot on high heat. Heat until sugar and salt is dissolved. Take off the stove and add in the ice. Liquid should no longer be hot, but cool to the touch. Add pork chops to the liquid, cover and allow to sit in the refrigerator for no longer than 24 hours.
- Before ready to grill, take chops out of liquid and pat dry with paper towels. Season with fresh cracked black pepper. Grill over medium heat until desired doneness. Garnish with scallions, optional
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT DOES BRINING PORK CHOPS DO?
The technique of brining meat is something done a lot in restaurants and kitchens all over!
But, if you are just starting out cooking or don’t often stray from your comfort zone it can seem a little intimidating.
I love to try new techniques to dazzle my family around the dinner table.
It’s fun to experiment and get their critiques while enjoying family time.
WHAT DO YOU BRINE PORK CHOPS IN?
All brining is, is making a base solution of water, sugar, and salt.
Placing meat in it, in this case, bone-in pork chops and allowing it to sit in the liquid for a period of time.
The results are astounding, extremely seasoned and flavorful meat that is super tender!
WHY BRINE PORK CHOPS?
Even if you accidentally overcook these juicy pork chops on the hot grill, the process of brining them just locks in the moisture and they don’t dry out as easily.
ANY ADDITIONS?
Want to make these juicy pork chops even yummier? Here are 10 tasty ideas to mix into the brine solution or sprinkle on top:
- Fresh Herbs – Toss in a thyme sprig or rosemary for an herby kick.
- Apple Cider – Pour some in—sweet and tangy, like a fall day in a glass!
- Black Peppercorns – Add these to the brine if you’re a pepper fan.
- Juniper Berries – Drop a few in—earthy and fun for your pork brine!
- Garlic – Throw in some unpeeled garlic cloves if you’re a garlic lover like me.
- Fennel Seeds – Fennel is a great flavoring for pork.
- Lemon Slices – Pop some on top after grilling—zesty and bright!
- Honey – Stir it into the brine for a little extra sweetness to make it pop.
- Chili Flakes – Sprinkle a pinch—spicy goodness for brave taste buds!
- Scallions – Add more scallions as garnish—crisp and green on every bite!
ANY SUBSTITUTIONS?
Mix it up with these swaps if you’re missing stuff or want a twist:
- Table Salt – Use this instead of kosher salt—just use a bit less since it’s finer!
- Apple Juice – Swap for some of the water for a sweeter blend.
- Boneless Chops – Sub for bone-in pork chops. It’ll work great.
- Sugar – Replace brown sugar with white sugar if you want a lighter sweetness.
- Cold Water – Skip the ice cubes and use chilled water if you want.
- Dry Rub – Skip the brine and use a dry rub—quicker but still tasty!
HOW LONG TO BRINE PORK CHOPS?
This pork chop brine recipe calls for the pork chops to bring for up to 24 hours, or overnight.
The actual making of the pork chop brine is super quick, but letting pork chops sit for the recommended amount of time is the hard part!
It may take a little prepping and a lot of waiting but wow, the taste is just unbelievable, so worth it!
CAN YOU OVER BRINE PORK CHOPS?
YES! I made the mistake of allowing some to brine for almost 48 hours and they were like a salt lick. Salt water will eventually ruin your chops. DO NOT OVER BRINE!
If you’ve got thinner chops, it may be best to brine them for less than the recommended time. A little practice with the brining mixture will help.
HOW TO STORE:
Refrigerator:
Wrap leftovers in plastic wrap or pop them in an airtight container.
They’ll stay juicy in the fridge for 3–4 days—perfect for a sneaky next time snack!
Freezer:
Tuck them in a sealed bag and freeze for up to 3 months.
Thaw in the fridge and reheat—still a flavorful pork chops treat when you’re ready!
DANA’S TIPS AND TRICKS:
- Dissolve It – Stir that kosher salt and brown sugar till they salt dissolve—no gritty surprises!
- Cool It Quick – Add those ice cubes fast—keeps the brine solution nice and chilly.
- Pat Dry – Use paper towels to dry the piece of meat—wet chops don’t grill pretty!
- Heat Right – Grill on medium heat—no flaming disasters like my first BBQ try!
- Check the Temp – Use a meat thermometer for that 145°F internal temperature.
- Rest Easy – Let them sit after grilling—keeps the texture of the meat perfect!
Being the grilling freak that I am, I love to grill pork chops.
Grilling to me just adds an extra dimension of flavor you can’t get from other cooking methods.
Bring on the Brined Pork Chops!!
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If you’ve tried this BRINED PORK CHOPS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Brined Pork Chops
Ingredients
- 1- quart water
- 1/2 cup brown sugar
- 1/2 cup kosher salt
- 1 bay leaf
- 6 cups ice
- 4 each bone-in pork chops 1- 1/2 inches thick
- 2 scallions thinly sliced for garnish (optional)
Instructions
- Place first four ingredients in a large pot on high heat. Heat until sugar and salt is dissolved. Take off the stove and add in the ice. Liquid should no longer be hot, but cool to the touch. Add pork chops to the liquid, cover and allow to sit in the refrigerator for no longer than 24 hours.1- quart water, 1/2 cup brown sugar, 1/2 cup kosher salt, 1 bay leaf, 6 cups ice, 4 each bone-in pork chops 1- 1/2 inches thick
- Before ready to grill, take chops out of liquid and pat dry with paper towels. Season with fresh cracked black pepper. Grill over medium heat until desired doneness. Garnish with scallions, optional2 scallions
Notes
- Dissolve It – Stir that kosher salt and brown sugar till they salt dissolve—no gritty surprises!
- Cool It Quick – Add those ice cubes fast—keeps the brine solution nice and chilly.
- Pat Dry – Use paper towels to dry the piece of meat—wet chops don’t grill pretty!
- Heat Right – Grill on medium heat—no flaming disasters like my first BBQ try!
- Check the Temp – Use a meat thermometer for that 145°F internal temperature.
- Rest Easy – Let them sit after grilling—keeps the texture of the meat perfect!
Nutrition
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