Easy Pork Chop Brine
Ingredients
- 2 cups cold water
- 1/4 cup distilled white vinegar
- 1/4 cup Morton's kosher salt
- 1/4 cup light or dark brown sugar, tightly packed
- 3 tablespoons black peppercorns
- 2 tablespoons dried oregano
- 2 whole bay leaves
- 1 small yellow onion, peeled and quartered
- 4 large cloves garlic, peeled and smashed
- 2 limes, quartered
- 1 orange, quartered
- 4 cups ice
Instructions
- 1
Make the brine: In a 3-quart pot, add the water, vinegar, salt, brown sugar, black peppercorns, oregano, bay leaves, onion, and garlic. Note: If you'd like to use the same pot to brine the pork, use an 8-quart pot or one that's large enough to accommodate the brine, ice, and pork chops.
- 2
Dissolve the salt and sugar: Bring the mixture to a boil over medium-high heat. Stir it to encourage the salt and sugar to dissolve.
- 3
Cool the brine: As soon as it comes up to a boil, remove the pot from the heat, and allow it to cool for about 30 minutes.
30 min - 4
Add ice: In an 8-quart container (a large pot or large bowl works), add the ice. Stir in the cooled brine. You do not have to take the aromatics and spices out. It's now ready for the pork chops! This makes enough brine for about 2 1/2 pounds of pork chops.
Nutrition
Per serving (based on 20 servings)
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