How to Brine Pork Chops

Co-authored by wikiHow Staff

Brining is a great way to tenderize meats while injecting a burst of succulent flavor, especially for tough cuts like pork chops. Making your own brine from scratch is as simple as mixing up a solution of salt, water, and various spices and seasonings and leaving your meat to marinate while you put together the rest of the meal. Whether they’re destined for the oven, grill or fry pan, you can be confident that your chops will come out juicy and flavorful every time.

Ingredients

3 cups (700ml) water
½ cup (100g) kosher salt
½ cup (100g) granulated white or brown sugar
Various fruits, vegetables, spices and other seasonings (to taste)

Part 1

Part 1 of 3:

Making the Brine

1
Pour 3 cups (700ml) of hot water into a large measuring cup. Run some water from a warm tap or run it through the microwave for 20-30 seconds to heat it up. A higher temperature will help the salt and sugar dissolve faster.^{[1]
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- Alternately, you can put the brine together in a saucepan and then heat it briefly on the stovetop to draw more flavor out of the spices.^{[2]
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- This will produce enough brine for about 4 medium-sized pork chops. For larger servings, you may need to multiply the recipe.
2
Add the salt, sugar, and other spices of choice. Portion out ½ cup (100g) kosher salt and ½ cup (100g) granulated white or brown sugar and sift them into the water, stirring as you go. Next, incorporate any pungent spices that you think will complement the mild notes of the pork. ^{[3]
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- Seasonings like black pepper, anise, lemongrass, juniper berries and coriander seed are common additions to a brine, but you’re free to experiment with whatever flavorings you want.^{[4]
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- Use a conservative amount of each spice, no more than about 1tbsp (roughly 10-20g)—you don’t want to them to overpower the chops.
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3
Stir the solution until the salt and sugar have dissolved. All of the ingredients should be evenly distributed throughout. The brine will begin to take on a murky quality once the spices have been thoroughly blended.^{[5]
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- Do your stirring with a whisk rather than a spoon or spatula to help break up any clumps of sugar or salt that may have formed.
4
Chill the solution in the refrigerator for 30 minutes to an hour. If you’d prefer, you can also dunk the entire container in an ice bath to cool it off more rapidly. Don’t simply drop ice cubes into the brine, as this will dilute it.^{[6]
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- It’s important to keep your brine at 40°F (4.4°C) or lower throughout the marinating process.^{[7]
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- Bacteria thrive in elevated temperatures, which means using a warm brine can present possible health risks.

Part 2

Part 2 of 3:

Soaking the Pork Chops

1
Place the chops in the bottom of a large dish. Lay out the chops in a single layer, separating them so that they don’t overlap. Make sure that the dish is at least one or two inches deeper than the chops are thick so that there will plenty of room for the liquid.^{[8]
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- To save yourself time, labor, and cleanup, select a dish big enough to hold all of the meat you’re brining at one time.
- For the sake of space, you can also use a gallon zipper bag to marinate the chops.^{[9]
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2
Pour the brine over the top of the pork chops. There should be just enough to completely submerge the chops. It’s not necessary to tenderize or season the pork chops prior to brining them. The salty solution will take care of both of these tasks at once.^{[10]
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- The level of the liquid will partially depend on the container you’re using. You can always mix up another half portion of brine and add it to what you already have if it comes out a little low.
3
Cover and refrigerate the pork chops for 1 to 12 hours. The chops should marinate for at least one hour. Ideally, however, you can leave them for closer to 4-8, or even overnight. The longer they sit, the more time the solution will have to soften up the tough meat and impart its savory flavors.^{[11]
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- Assuming you’re in a hurry, you can get by with as little as half an hour, so long as the chops are on the smaller side. Even a brief brining will make a big difference once it comes time to cook the meat.^{[12]
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- If the dish you’re using doesn’t have a lid, a piece of foil or saran wrap will make a good substitute.
4
Continue preparing the rest of the meal. If you have other dishes to make, it’s a good idea to turn your attention to them while the pork chops are brining. This will allow you to make more efficient use of your time and ensure that the meal comes together smoothly.
- Try to coordinate your movements so that you can take care of time-consuming tasks like chopping, chilling, or making sauces while the pork chops are brining.

Part 3

Part 3 of 3:

Adding More Flavor

1
Simmer the brine for a more flavorful finish. A low heat will unlock more of the complex notes of each spice and seasoning. Be sure to let the solution cool off before introducing it to the meat to avoid raising its internal temperature, and remember to refrigerate right away.^{[13]
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- Be careful not to let the brine reach a boil. This may cause the sugar to burn or even begin cooking the outside of the chops.^{[14]
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2
Incorporate fruits and vegetables. There’s room for many more flavors in a brine than basic dry spices alone. A few handfuls of diced celery or onion, carrots, apple segments, or whole garlic cloves can do a lot to perk up your marinade and create balanced layers of flavor.^{[15]
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- Zesty dried fruits like figs, cherries, and cranberries are perfectly suited for use in brining mixtures.
- Don’t be afraid to get creative when picking out your additives. Pork is relatively mild, and goes equally well with sweet, savory, tart, and bitter flavors.
3
Add other liquid ingredients. Mix ¼-½ cup (60-120ml) of soy sauce, blackened rum, bourbon, or even maple syrup into your brine base. Blend thoroughly, warming the solution if necessary to thin sugary components. The result will be a more potent concoction that lends itself to being modified for a variety of recipes.^{[16]
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- For a brighter, summer-inspired brine, try using the juice of fresh citrus fruits.^{[17]
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- Pepper-based sauces like sriracha or piri piri are another possible optional for daring eaters who prefer their chops to pack a punch.

Community Q&A

Question

If I brine a pork chop, do I still get cracklings?

AnonymousSuperWriter

Community Answer

You will not get cracklings. To get cracklings, you need to draw moisture out of the skin, but if you brine them, you will instead add moisture.
Question

After brining, should pork chops be rinsed off?

AnonymousSuperWriter

Community Answer

No; by rinsing the extra brine off, you'll have taken away some favor from the pork chops.

Warnings

Some people believe that stabbing a cut of meat with a fork in an effort will help the brine penetrate down deeper. However, all this does is cause the meat’s natural juices to drain out during the cooking process.

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Helpful 7 Not Helpful 0
It is possible to brine meat for too long. After about 12 hours, your chops may become mushy or even start to fall apart.

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Helpful 5 Not Helpful 1
Never save or reuse a brine after it’s been in contact with raw pork.

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