With orzo, fresh tomatoes, artichoke hearts, black olives, and a balsamic, basil, and olive oil dressing.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups apple cider vinegar
- 1 cup salt
- 1 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard powder
- 1 tray ice cubes
- 2 pounds boneless pork chops
Instructions
- 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.
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 0 g |
| Protein | 35 g |
| Saturated Fat | 2 g |
| Sodium | 87 mg |
| Sugars | 24 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great as written. Perfect for very lean pork that tends be to dry.
Cut back the salt by half, and make sure you thoroughly rinse before grilling.
Thought the pork chops were too salty. Maybe I didn’t rinse enough. But plan on trying again.
I love salt but this was waaaaaay too salty….. I was pretty disappointed in the brine
It was wonderful. I will definitely make it again
I used 2 cups of ice as others said. I made following recipe but the next few times I used what I had on hand and tasted soo good each time such tender pork! seasonings can be changed anytime
Did not make any changes to this recipes. It was just okay. Not one of the better recipes that I’ve been fortunate enough to obtain on all recipes. Probably will not use this one again without some revision. However, I believe that once I change it, it is no longer the same recipe. Sorry, just was a bit disappointed with this one. Used on center cut pork chops which were lean. Was looking for a recipe that would help the chops retain their moisture.
This was so salty. It was gross. Maybe a tbsp of salt but not a cup. Awful
used half the crackers and marinated the chops in brine for 2 hours , it was Awesome!
The juiciest ,most tender, pork loin roast ever delivered from my kitchen. It’s my go to marinade for dense pork cuts!
They were good, and I’ll use this again.
Rave reviews from my family! I subbed red wine vinegar for the apple cider vinegar, and did a bit less salt. The chops sat in the brine for two hours and then were rinsed twice under cold water. I stuck them in the fridge for about 30 minutes before my husband grilled them. Turned out great!!
This brine is awesome! The chops were soft and the mixture of flavors added great flavor! I only used half of the salt recommend in the recipe.
Easy brine for tender pork.
My boys love this, it’s always what they ask for when I pull out pork for the nights dinner, but we do use a little less salt than it says.
This is a great recipe (It’s actually Alton Brown’s recipe.) except it is missing one crucial step…You have to thoroughly rinse the meat under cold water before you cook the meat. I always use this brine on my inch thick chops before I dust them with a rub and then smoke them for about an hour in my smoker. Give it a try and be sure to rinse the brine off the meat.
it did an excellent job tenderizing the meat in a small amount of time. You definitely should pat the excess brine off before cooking, I didn’t and things were a tad too salty.
Used this for a pork loin and it turned out fantastic! Used 1/2 cup sea salt and 1/2 cup kosher salt (just because this was all I had, I don’t use table salt to brine meat). Added a bit of liquid smoke and about an extra quart of water to cover the pork loin in my brining bucket. 3 lb loin, brined for about 6 hours (it turned a funny whitish color), roasted uncovered at 350 for an hour to juicy, fork-tender results! No problem with excessive saltiness that some reviewers complained of.
This was okay, a little too vinegary to me, and I like the taste of vinegar.
ABSOLUTELY the WORST brine I have ever used!!!! It was so salty that it ruined 2 pounds of extra thick hand cut pork chops!!! It was completely inedible and I was mortified because I had my in-laws over for dinner! BEWARE!
I tried this recipe and was very disappointed with the results.The pork chops were very salty and we did not find the brine improved the quality ( tenderness and juiciness)of the pork chops .My husband will not eat pork( unless it is some type of shoulder roast.)I’m trying to find a recipe that he will really enjoy and I can prepare more often. When trying a new recipe I always follow the recipe but this just didn’t produce a a tender and juicy chop.I will continue to try other pork recipes on this site and maybe come across a keeper. Ritz