Brine For Pork Chops

I had sirloin pork chops in the freezer and I wanted to make sure they weren’t dry when I cooked them. Brining is a great way to achieve a moist pork chop. There are hundreds of recipes for a brine, some elaborate and others simple. I prefer a simple brine that still keeps the flavour of the chop. About the only kind of fancy thing in my brine is the Himalayan Pink Salt. Himalayan Pink Salt is our table salt and has been on our table for about 15 year. I like the flavour it gives to any brine whether it’s a pork or chicken brine. The one thing, and it’s a bit of a chemistry thing, is the amount of time I brine anything. It also could be because I am a goofball, so I brine anything for exactly 24 hours and 5 minutes. I find any less or any more you end up with something that is a little salty tasting. So it will be tomorrow when I cook the chops.

3 one inch thick pork chops

4 cups of water

2 crushed cloves garlic

2 bay leaves

1 teaspoon rosemary

12 peppercorns

2 tablespoons Himalayan Pink Salt

1 tablespoon sugar

6 ice cubes

Put water, garlic, bay leaves, rosemary, peppercorns, salt, and sugar in a pot. Bring to a boil and stir until salt and sugar are completely dissolved. Pour in a bowl and cool to room temperature, add ice cubes and chops, cover and refrigerate for 24 hours and 5 minutes. Remove chops and dry with paper towels before using.


About Graham Stewart

This is me on a bad day.
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7 Responses to Brine For Pork Chops

  1. I used to make pork loin stuffed with prunes and used a brine overnight to keep the meat moist…no Himalayan salt though…not known in France in that period!

  2. Pingback: Brine For Pork Chops — How I Cook — by Graham Stewart | homethoughtsfromabroad626


  4. 5 minutes…really? You are in need of some help, my friend. 🙂

    • LOL! That’s just so I know it has had the full 24 hours. Goes back to my high school chemistry teacher. As he put to me “ you have no damn patience so add 5 minutes to it then you may get it right “

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