- 2 c. water
- 1 T. salt
- 1 T. granulated sugar
- 1 T. pickling spice
- 1 tsp. dried crushed rosemary
- 4 pork loin chops
Bring 1 cup of the water to a boil and add in all the ingredients except the pork chops. Stir everything until it is combined.
Mix in the rest of the cold water to the brine solution and allow the mixture to cool to room temperature.
Once the brine is cool, place the pork chops into a shallow glass dish and cover with the brine solution, making sure the chops are fully covered. Cover the container and place in the refrigerator for 5-6 hours.
After the chops have brined, drain the brine away and discard. I like to pan fry the chops on their own and serve alongside roasted vegetables, but you can also bake them or even slice them and use them in a stir-fry or the like.
- Yields: 4 pork chops
- Preparation Time: 6 hours - mostly all brining time in the refrigerator
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