Simple Pork Chop Brine

🧂 Ingredients

• 8 cups cold water
• 1/2 cup Morton kosher salt

  (*see note below)
• 1/2 cup white sugar

  sub with packed brown sugar
• 4 cloves garlic, peeled
• 2 large sprig rosemary
• 6-8 sage leaves

  (or fresh oregano or thyme)
• 2 bay leaves
• 1 cup ice

Instructions

• 1 Heat water in a medium stockpot over medium-high heat.
• 2 Add salt and sugar, and stir until dissolved. Add peeled garlic cloves and stir
  through.
• 3 Remove the pot from the heat, add 1 cup of ice to the brine, and stir through.
• 4 Add the bay leaves and fresh herbs to the brine. If you desire a stronger herbal
  flavor, bruise the herbs by gently rubbing them between your fingers to release
  the oils, then add them to the brine.
• 5 Let the brine cool completely before using.
• 6 Pour the cooled pork chop brine into a large bowl.
• 7 Submerge the chops in the brining mixture, cover tightly, and place into
  refrigerator for 4-6 hours.
• 8 Remove chops and blot them with paper towels to remove excess moisture. There is
  no need to rinse the chops first.
• 9 Season with a low-salt seasoning. Cook chops as directed.
• 10 This pork chop brine recipe makes enough solution for 4 pork chops (or 5 small
  chops). Double the recipe for 6-8 chops, and triple the recipe for 9-12 chops.

Nutrition Info