5 Minute Effortless Brine Recipe For Porkchops

5 Minute Effortless Brine Recipe For Porkchops

If you’re anything like me, you have a deep love of food, especially brined food. Pickles. Beets. PORKCHOPS. So if you’re looking for a simple and inexpensive brine recipe for porkchops, you’ve come to the right place! This is one of my family’s favorite recipes. It results in the most tender and juicy pork chops of ALL TIME.

Brine vs Marinade?

Brined meats end up more tender, salty, and juicy than marinaded meats. Marinades rely on acid (vinegar, lime juice) to penetrate and tenderize meat. On the other hand, brines rely on time, salt, and sugar to accomplish the same goal, yet have a better outcome.


Why Brine Pork?

Pork is lovely, lean meat that is perfect for brining. This brine recipe will work for any cut of meat, but you’ll get the best results with pork, beef, or chicken.


Brine Ingredients:

Brine Recipe For Porkchops ingredients
  • 3 boneless pork chops
  • 2 cups of water (warm and from the tap)
  • 1/4 cup brown sugar
  • 1/4 cup salt (kosher or table salt)
  • 1/4 tsp smoked paprika
  • 1 bay leaf
  • 3 sprigs of thyme (optional)
  • 8 whole black peppercorns
  • 8 juniper berries (optional & not shown)

Tools You’ll Need:

  • 8″ x 6″ glass container (small enough to snugly fit brine and pork chops)
  • European whisk
  • Measuring cups
  • Teaspoon
  • Paper towels for cleanup

How to Make The Simple Pork Chop Brine


Step 1: Create Brine

First, fill a 2 cup measuring cup full of warm water from your faucet. The water should be warm enough to dissolve the sugar and salt. However, you don’t want it too hot to where it begins to cook the outside of the pork.

A good rule of thumb is slightly warmer than room temperature water.

Pour the warm water into your glass container.

Adding water to Brine Recipe For Porkchops

Next, add the 1/4 cup of brown sugar, the 1/4 cup of kosher salt, and the 1/4 tsp of smoked paprika.

Adding salt to Brine Recipe For Porkchops
Adding brown sugar to Brine Recipe For Porkchops
Adding smoked paprika to Brine Recipe For Porkchops

Whisk the simple brine mixture for 1-2 minutes, or until the sugar and salt dissolve completely. A European whisk makes quick work of the brine in this shallow dish. If you’re using a small bowl to mix your brine, a standard whisk would be the tool I would recommend.

whisking Brine Recipe For Porkchops

Add the bay leaf.

adding bay leaf to Brine Recipe For Porkchops

Add the 8 whole black peppercorns.

adding black peppercorns to Brine Recipe For Porkchops

This is an optional step, but I highly recommend using fresh herbs such as thyme or oregano. Place the thyme sprigs between your hands and rub them together. You’re macerating the thyme to release the oils in the herbs. Once you’ve done this, drop the thyme into the brine.

add fresh thyme sprigs to Brine Recipe For Porkchops

Step 2: Place the Pork Chops in the Brine

Make sure you’re using a small enough container so that the pork chops fit snugly in the brine.

One by one, place pork chops into the brine.

Brine Recipe For Porkchops

Place the lid on your container and put the brine in the fridge.

seal and refrigerate Brine Recipe For Porkchops

Step 3: Wait for 1 to 3 Days

Congratulations! If this is your first time making a brine, you have succeeded, enormously.

While this brine will create tender and juicy porkchops within 8 – 10 hours, you’ll get the best pork chops if you wait a period of time of at least 3 days.

Why? Brining takes longer to tenderize meat than marinating does. Since most marinades include an acid, such as lime juice or vinegar, to help penetrate the tough meat, they’re able to tenderize much quicker. Brines normally don’t include an acid, so the salt and sugar need more time to penetrate the meat.


Complete Brine Recipe for Porkchops:

IMG 0674

Effortless Porkchop Brine Recipe

If you’re anything like me, you have a deep love of food, especially brined food. Pickles. Beets. PORKCHOPS. So if you’re looking for a simple and inexpensive brine recipe for porkchops, you’ve come to the right place! This is one of my family’s favorite recipes. It results in the most tender and juicy pork chops OF ALL TIME.
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Course: Dinner
Cuisine: American
Keyword: brine, pork chop, porkchops, simple
Prep Time: 0 minutes
Cook Time: 0 minutes
Brining Time: 3 days
Total Time: 3 days
Servings: 3 people
Calories: 505kcal
Author: Kelsey Todd
Cost: $4

Equipment

  • 8" x 6" glass baking dish with lid
  • Whisk (European whisk suggested but optional)
  • Measuring cups
  • Teaspoon
  • Paper towels

Ingredients

Instructions

  • First, fill a 2 cup measuring cup full of warm water from your faucet. The water should be warm enough to dissolve the sugar and salt. You don’t want it too hot to where it begins to cook the outside of the pork.
    A good rule of thumb is slightly warmer than room temperature water.
    Pour the warm water into your glass container.
    add warm water for brine
  • Add ¼ cup of kosher salt to the warm water.
    adding kosher salt to porkchop brine recipe
  • Add ¼ cup of brown sugar.
    adding brown sugar to porkchop brine recipe
  • Add ½ teaspoon of smoked paprika.
    adding smoked paprika to porkchop brine recipe
  • Whisk the simple brine mixture for 1-2 minutes, or until the sugar and salt dissolve completely. A European whisk makes quick work of the brine in this shallow dish. If you’re using a small bowl to mix your brine, a standard whisk would be the tool I would recommend.
    whisk brine solution
  • Add 1 bay leaf to the brine.
    add bay leaf to the porkchop brine recipe
  • Add the 8 whole black peppercorns.
    brine recipe for porkchops 00019 1
  • This is an optional step, but I highly recommend using fresh herbs such as thyme or oregano. Place the thyme sprigs between your hands and rub them together. You’re macerating the thyme to release the oils in the herbs. Once you’ve done this, drop the thyme into the brine.
    brine recipe for porkchops 00018
  • Place the porkchops in the brine. Make sure you’re using a small enough container so that the pork chops fit snugly in the brine. One by one, place pork chops into the brine.
    brine recipe for porkchops 00007
  • Place the lid on your container and put the brine in the fridge.
    brine recipe for porkchops 00008
  • Congratulations! If this is your first time making a brine, you have succeeded, enormously.
    While this brine will create tender and juicy porkchops within 8 – 10 hours, you’ll get the best pork chops if you wait a period of time of at least 3 days.
    Why? Brining takes longer to tenderize meat than marinating does. Since most marinades include an acid, such as lime juice or vinegar, to help penetrate the tough meat, they’re able to tenderize much quicker. Brines normally don’t include an acid, so the salt and sugar need more time to penetrate the meat.

Video

Nutrition

Serving: 1chop | Calories: 505kcal | Carbohydrates: 56g | Protein: 52g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 6.9g | Monounsaturated Fat: 34.1g | Trans Fat: 0.9g | Cholesterol: 171mg | Sodium: 162mg | Potassium: 690mg | Fiber: 0.6g | Sugar: 50g | Vitamin A: 157.9IU | Vitamin C: 6.7mg | Calcium: 216.6mg | Iron: 3.9mg

BONUS: Easy Way to Cook Your Brined Porkchops


Step 1: Dry Off Your Brined Porkchops

Remove your brined porkchops from the brine solution and place them on a paper towel.

Discard brine solution.

Pat the Pork chops dry using another paper towel.


Step 2: Saute the Pork Chops

Heat up a medium-sized skillet over medium heat or medium-high heat.

Wait until the skillet is hot, and then add 1 tablespoon of olive oil. You can use avocado oil or vegetable oil as an alternative. Keep in mind that olive oil imparts many flavors but has a lower burn point, so if your pan is too hot, the olive oil will start smoking.

Now that you’ve added your oil, wait about 10 seconds and then place the porkchops, one by one, in the hot pan.

You should hear a loud, crackling sound as the meat hits the hot surface of the pan. Please don’t touch them at this point. Let them sit on the heat, undisturbed. This is a crucial part of the cooking process.

You want to induce the Maillard reaction. The Maillard reaction is that caramelly crust that occurs on seared meats that adds a ton of flavor while locking in moisture.


Step 3: Add Seasoning

While the brined porkchops are cooking, sprinkle the side facing up with salt and pepper.

Let the initial side cook for 3 minutes.

Using tongs, flip the porkchops over.

Season the upward facing side with salt and pepper again.

Wait 3 more minutes.

Turn the heat off and remove the skillet from the heat (but not the pan).

Using a meat thermometer, check the internal temperature of one of the porkchops. It should be at least 160 degrees.


Step 4: Let the Meat Rest

If the porkchops are fully cooked, let them rest in the skillet for 5 to 10 minutes. Letting your meat rest is a crucial step in the process. This allows juices to soak back into the meat.


FAQ:

What should I serve with my pork chops?

Applesauce is a tried and true side dish for pork chops. The sweetness and tartness of the apple complement the saltiness of the pork chops.

Blanched or steamed asparagus make a great accompanying vegetable.

Mashed or baked potatoes. Yummm. Add a tab of butter and some salt and pepper, and you’re good to go.

Can I make my brine in a large bowl rather than in the glass dish?

Yes, you can use a large bowl or a medium bowl to make your brine solution. Just be sure to pour your brine into the glass or plastic brining container that will easily fit into the fridge.

Do I have to use a glass dish to brine my pork?

Not at all. You can use a plastic or glass container, but I would stay away from anything metal. This brine will be sitting in the refrigerator for a few days, so plastic or glass is best.

Do I need a brining bag?

No. One great thing about this recipe is that it doesn’t call for a brining bag or a resealable plastic bag. Not having to use either makes for easy cleanup.

Do I need to use boiling water in my brine?

No, use slightly warmer than room temperature tap water. You don’t want the pork to cook at all while it’s brining so you don’t need hot water for this method.

Do I need to use icecubes?

No. This recipe uses warm tap water to dissolve the salt and sugar. The brine solution becomes cold after being placed in the refrigerator for a few hours, so ice cubes aren’t needed.


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