This is my favorite simple brine to use. You can brine your chops for as little as two hours and as many as 12. —Cara Nicoletti
Watch This Recipe
Simple Brine for Pork Chops
8 hours 10 minutes
enough for 2 chops
brown sugar (granulated sugar will work fine, too)
chile de arbol (optional)
pork chops, 1 inch-thick
In This Recipe
Throw all the ingredients (minus the ice cubes and the chops) into a saucepan and cook over medium heat, stirring until the salt and sugar dissolve. Remove from heat and stir in ice cubes.
Once brine is totally cool, place chops in a ziplock bag and allow them to brine in the fridge overnight (about 8 hours). Before cooking, pat them dry and allow them to come to room temp. Cook the same way as the chops above.
Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.