Why It Works

These Herb Brined Pork Chops take a simple weeknight protein to the next level. A quick herb brine locks in moisture and infuses the chops with flavor, while a sear on the stovetop or grill creates a golden crust. Finished in the oven or allowed to rest after grilling, they stay tender, juicy, and perfectly seasoned — restaurant-quality results at home.

Recipe

Ingredients

For the Brine:

• 4 cups water
• ¼ cup kosher salt
• 2 tablespoons sugar
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon black peppercorns

For the Pork Chops:

• 4 bone-in or boneless pork chops, about 1 inch thick
• 1–2 tablespoons olive oil
• Salt and black pepper, to taste

Optional Serving:

• Caramelized apples or roasted vegetables

Instructions

1. Prepare the Brine:
   In a medium pot, combine water, kosher salt, sugar, garlic, rosemary, thyme, and peppercorns. Stir until salt and sugar dissolve. Let cool to room temperature.
2. Brine the Pork Chops:
   Place pork chops in a large bowl or resealable bag and pour the cooled brine over them. Cover and refrigerate for 30 minutes to 1 hour.
3. Preheat Oven (Optional):
   If finishing in the oven, preheat to 400°F.
4. Sear the Chops:
   Remove pork chops from the brine and pat dry. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until golden brown.
5. Finish Cooking:
   • Oven Method: Transfer skillet to preheated oven and roast for 5–7 minutes, until internal temperature reaches 145°F.
   • Grill Method: Sear chops on the grill over medium-high heat for 3–4 minutes per side, then remove and let rest 10 minutes.
6. Serve:
   Pair with caramelized apples, roasted vegetables, or your favorite sides. Slice and enjoy immediately.

Getting Kids Involved

• Let kids help measure the salt, sugar, and herbs for the brine.
• They can help toss pork chops gently in the brine before refrigerating.

Pro Tips, Meal Prep, and Time Savers

• Short Brine, Big Results: Even 30–60 minutes of brining significantly improves juiciness and flavor.
• Pat Dry: Drying chops before searing ensures a golden crust instead of steaming.
• Resting is Key: Let the chops rest after cooking to redistribute juices.
• Grill Option: Brined chops sear beautifully on a grill — perfect for outdoor meals.

These Herb Brined Pork Chops are simple, versatile, and packed with flavor — a foolproof way to elevate a classic weeknight dinner.

Herb Brined Pork Chops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

These Herb Brined Pork Chops will completely transform the way you cook pork. Brining is incredibly simple, yet it delivers unbelievably juicy, flavorful chops that stay tender whether you’re cooking indoors or firing up the grill.

A quick soak in a savory-sweet herb brine infuses the pork with moisture and depth. After a beautiful stovetop sear and a short finish in the oven (or a good grill session), you’re left with golden, succulent chops that are anything but ordinary.

Paired with caramelized apples and tangy sauerkraut, this meal strikes the perfect balance of savory, sweet, and bright. It’s cozy enough for a Sunday dinner but easy enough for a weeknight.

Once you try brining, you may never go back.

Ingredients

Scale 1x2x3x

• 4 pork loin chops

• 1/2 cup kosher salt

• 1/2 cup brown sugar

• 1 bay leaf

• 1 sprig fresh rosemary

• 1 tablespoon peppercorns

• 2 cups hot water

• 2 handfuls ice

• 2 Gala or Fuji apples, cored and sliced into rings (rub with lemon if needed to prevent browning)

• Sauerkraut of choice

• Olive oil (for searing)

• Additional salt and pepper, to season

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl or dish, combine kosher salt, brown sugar, bay leaf, rosemary, peppercorns, and hot water. Stir until the salt and sugar dissolve completely.

2. Add the pork chops to the brine. Allow the mixture to cool slightly, then add the ice.

3. Cover and refrigerate for at least 1 hour, or up to 2 days.

4. Preheat the oven to 400°F. Place a cast iron or ovenproof skillet on the center rack to heat.

5. Remove the pork from the brine and pat dry. Discard the brine. Season the pork lightly with additional salt and pepper and let rest at room temperature while the oven finishes preheating.

6. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop (leave the oven on). Add a drizzle of olive oil.

7. Place the pork chops in the skillet, about an inch apart. Sear for about 3 minutes, until a golden crust forms on the underside.

8. Flip the pork chops and immediately transfer the skillet back to the oven. Roast for 5–7 minutes, or until the internal temperature reaches 140–145°F and the center is just slightly pink.

9. Transfer pork chops to a plate and tent loosely with foil. Rest for 10 minutes before serving.

10. While the pork rests, grill or sauté the apple slices for 3–4 minutes per side, until fork tender and lightly caramelized.

11. Serve pork chops with grilled apples and fresh sauerkraut.

Notes

• For outdoor grilling: Cook pork chops about 8 minutes per side, or until the internal temperature reaches 140°F. Let rest 10 minutes before serving.

• Don’t skip patting the pork dry — it ensures a proper sear.

• Apples can also be sautéed in a skillet with a small amount of butter if you prefer.

• Leftover pork is delicious sliced thin for sandwiches the next day.

• Author: Miks