What Makes This Recipe So Good

Brine helps pork chops draw in as much moisture as possible. An otherwise dry cut of meat is instantly loaded with flavor the second it’s brined!A combination of brown sugar and salt create a savory pork chop with just a touch of sweetness. These sweet and savory ingredients also create a nice crust around the pork chops when cooked.It takes just 5 minutes to prep! Mix up your brine, add it to a bag with the pork chops, and let it work its magic in the fridge for up to 24 hours.

Key Ingredients

Brown Sugar – Adds a deep caramel color and flavor to your pork chops. Also contributes a touch of sweetness to an otherwise savory dish. If you’d like to make this paleo, use coconut sugar instead of brown sugar. Bay Leaf – When left in this pork chop brine for at least 8 hours, the bay leaf releases a subtle herb flavor. Just one bay leaf is enough to enhance the taste of your pork chops. Kosher Salt – Salt is the base of any and all brines. In this recipe, it breaks down the protein in the pork chops, allowing the meat to absorb a ton more moisture and flavor!

Chef’s Tips

Allow the brine to cool completely, then add it to the pork chops. If it’s too hot, it will begin to cook your pork chops. If the pork starts to cook, then the science behind the brine simply won’t work.The black peppercorns, bay leaf, thyme, and garlic amounts can all be adjusted. The amounts listed in the recipe below yield delicious pork chops. Though if you’re not a fan of any of those ingredients, simply leave them out of your brine.Cook your pork chops however you’d like once they’re done brining. My favorite cooking method is pan-searing them in a little bit of olive oil. I heat one tablespoon of olive oil in a cast iron skillet over medium-high heat, then sear each pork chop for 3-5 minutes per side. The end result is crispy on the outside, juicy on the inside, delicious pork chops.

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