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This pork chop brine creates incredibly juicy and flavorful pork chops! It’s the easiest way to add moisture and intense flavor to a lean cut of meat. Spicy peppercorns, fresh thyme, and brown sugar create a perfect, well-rounded brine.

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.
Pork Chop Brine Cooked

More Delicious Pork Recipes

Recipe By: Sam Guarnieri
5 from 1 vote

Pork Chop Brine

Prep 5 minutes
Resting Time 8 hours
Total 8 hours 5 minutes
This pork chop brine creates incredibly juicy and flavorful pork chops! It's the easiest way to add moisture and intense flavor to a lean cut of meat. Spicy peppercorns, fresh thyme, and brown sugar create a perfect, well-rounded brine.
4 servings


  • Small saucepan
  • Resealable plastic bag


  • 4 cups water
  • 3 tablespoons brown sugar see Notes
  • 1 teaspoon black peppercorns
  • 1 dried bay leaf
  • 2 sprigs fresh thyme
  • 2 cloves garlic smashed
  • ¼ cup kosher salt
  • 4 pork chops


  • Add 1 cup of water, brown sugar, black peppercorns, bay leaf, thyme, garlic, and salt to a saucepan over low heat. Simmer until brown sugar and salt have dissolved.
    Pork Chop Brine Process Photo 1
  • Remove from heat. Add in remaining 3 cups of water. Let brine cool completely before moving to the next step.
  • Once the brine has cooled, add it to a large resealable plastic bag. Add pork chops and refrigerate at least 6 hours, up to 24 hours.
  • Remove pork chops from the brine. Pat completely dry and cook as desired.
  • Make it Paleo: Use coconut sugar instead of brown sugar.

Approximate Information for One Serving

Serving Size: 1pork chopCalories: 247calProtein: 29gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 90mgSodium: 7153mgPotassium: 537mgTotal Carbs: 10gFiber: 1gSugar: 9gNet Carbs: 9gVitamin A: 37IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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  1. I have to tell you — I was a vegetarian for 22 (!!!!!) years and just started eating (local, regenerative agricultural / Audubon certified pastured – I am insufferable!) meat about a month ago. Your recipes have been THE way I have learned how to cook various cuts of meats that come in my meat subscription. I have found a few blogs but, time and time again, you happen to be cooking what I already want to be eating. THANK YOU!

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