Sage-Garlic-Brined Pork Chops Recipe

Pork is one of the best meats to brine because brine helps pork stay juicy. Overcooking pork is perhaps the main way people err when they prepare it; brining allows a little leeway when cooking the pork. It's also a way to infuse the meat with flavors—here shallot, lemon, pepper, and sage.

The following brine can be increased or decreased if you want to brine more or fewer chops. Just make sure that the salt level remains at 5 percent. This brine will also work for a boneless pork loin; increase the brining time to 16 to 24 hours. To brine a tenderloin, leave the loin in the brine for about 8 hours.

Sage-Garlic-Brined Pork Chops Recipe
No Ratings
Prep Time
10
minutes
Cook Time
8
minutes
Servings
4
servings
Ingredients
  • 1 1/2 ounces kosher salt
  • 1 large shallot
  • 10 cloves garlic
  • 1 lemon
  • 1 packed tablespoon sage leaves
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 4 pork chops
Directions
  1. In a medium saucepan over high heat, combine the salt water, shallot, garlic, lemon, sage, bay leaves, and peppercorns, and bring to a simmer.
  2. Remove from the heat and allow the brine to come to room temperature.
  3. Refrigerate the brine uncovered until cold.
  4. Submerge the pork chops in the brine and refrigerate for 6 to 8 hours.
  5. Remove the chops from the brine, discarding the brine. Rinse the chops and pat dry with paper towels.
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