Pork Brine79 Reviews
- Prep: 15 min
- Ready In: 15 min
“This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!” - by shasty
Original recipe yields 6 servings
- Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
- Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
- Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Amount Per Serving (6 total)
- 311 cal
- 5.7 g
- 25.3 g
Based on a 2,000 calorie diet
Reviews (79)Rate This Recipe
" I use it all the time and it's absolutely wonderful. Make sure you use about a pound of ice cubes...one tray may not be quite enough. One very important missing bit of info...make sure you rinse chop..." See mores thoroughly and pat dry with paper towel before you cook. They are best if grilled or broiled. Don't be afraid of the salt...but make sure not to marinate more than the 2 hours...slightly less if chops are very thin...this is NOT an overnight brine."
"We used 1 cup water (eliminated ice cubs) with 1 cup vinegar and brined for 24 hours. Next time will cut back on salt 1/4 cup. These were very tender and flavorful. Topped pork chops with apple, w..." See morealnut and bacon pieces. We always, always, brine our pork chops. It makes ALL the difference in the world!!"
"I'm very new to this - have never made a marinade, I don't think, so maybe I made some beginner mistakes I followed the recipe to the letter, using 2 lbs. of boneless pork chops (8 of them). I suppos..." See moree that after marinating them for two hours, the instructions should have said to discard the brine (probably second nature for experienced cooks). But when I pan-fried my first two chops, I poured a bit of the brine into the pan. Bad mistake - it's not like sauteeing something in olive oil; the brine quickly turned black and burned awfully in the pan for the last half of the cooking time. After that, I got rid of all of the brine, leaving the moistened chops in my fridge. Unlike the experience of other reviewers, I found that even cooking the chops as suggested (medium-high, or 8/10 on my range's dial), the chops did indeed turned out juicy and moist - a pleasant surprise. The flavors of the brine were pretty interesting, but the excess salt was a drawback. Should I have quickly rinsed the chops in water before cooking, as another reviewer suggested? I may make this again, and I'll try that if I do."
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