Brined Pork Chops

Brined Pork Chops, bone-in 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.

Course Main Course

Cuisine Traditional

Keyword brind, brined pork chops, pork chop

Prep Time 10

Cook Time 20

Brining Time 1

Total Time 30

Servings servings

Calories 395kcal

Author Dana at ThisSillyGirlsKitchen.com

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, optional
2 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