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Pork Chop Brine

Including a good pork chop brine can be one of the best steps to level up your meat dish experience! You’ll need to only make the best use of some easily accessible seasoning and herbs to liven up your chops.
Course Brine
Cuisine American
Prep Time 3 hours 10 minutes
Total Time 3 hours 10 minutes
Servings 4
Calories 315kcal
Author Imma


  • Pot
  • Glass Bowl


  • ¼ cup (72 g) kosher salt
  • ¼ cup (50 g) brown cane sugar
  • 2 tsp (4.66 g) black peppercorns cracked
  • 4-6 cloves garlic
  • 2 cups (16 fl oz) chicken stock
  • 2 pc bay leaves
  • 2 sprigs thyme
  • 1 orange sliced sliced
  • 2 cups (16 fl oz) ice water
  • 4 rib loin pork chops


  • Add the salt, sugar, cracked peppercorn and garlic in a pot then pour the hot chicken stock (this will help dissolve the sugar and salt). Stir until salt and sugar dissolve.
  • Then add bay leaves, thyme and orange slices. Give it a stir, add 2 cups of ice water.
  • Place the pork chop in the pot. Make sure that it is submerged in the brine solution.
  • Cover the pot or container with a lid. Place in the fridge for the pork to brine for 1-3 hours but not over 24 hours because the meat will become too mushy and salty.
  • Remove the pork chops from the brine then rinse and pat dry before cooking.


Serving: 1serving | Calories: 315kcal | Carbohydrates: 26.9g | Protein: 21.5g | Fat: 14.4g | Saturated Fat: 4.7g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.6g | Cholesterol: 58.8mg | Sodium: 14040mg | Potassium: 671mg | Fiber: 4g | Sugar: 17.9g