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5 from 4 votes

Brined Pork Chops

These brined pork chops are the only way to make pork chops! Juicy, tender, and so full of flavor this is the ultimate recipe for pork chops that’s easy as can be to master! Enjoy the flavors of brown sugar, rosemary, and garlic in each delicious bite.
Prep Time10 mins
Cook Time20 mins
Inactive Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: brined pork chops, pork chop brine, pork chops
Servings: 4 servings
Calories: 334kcal


  • Large pot
  • Large, lidded Tupperware
  • Instant Read Thermometer
  • Cast Iron Skillet


For the brine:

  • 3 cups cool water
  • ½ cup dark brown sugar
  • ½ cup kosher salt
  • ¾ cup bourbon
  • 1 teaspoon whole peppercorns
  • 4 whole allspice
  • 2 – 4 garlic cloves
  • 1 bay leaf
  • 3 – 4 fresh thyme sprigs
  • 3 – 4 fresh rosemary sprigs
  • 4 cups ice cubes

For the pork chops:

  • 2 pounds 1-inch thick bone-in pork chops (about 3 or 4)
  • 1 ½ tablespoon grapeseed oil
  • 3 tablespoon unsalted butter


For the brine:

  • In a large pot, heat the water, brown sugar, and kosher salt, stirring until the salt and sugar are dissolved, about 5 minutes. Add the bourbon, peppercorns, allspice, garlic cloves, bay leaf, thyme, and rosemary. Let aromatics steep for a few minutes before removing from heat.
  • Place the ice cubes in a large Tupperware and pour the brine over top. Stir until ice cubes have melted and brine has cooled.

For the pork chops:

  • Place the chops in the brine, cover, and refrigerate for 5 – 8 hours.
  • When ready to cook, place a cast iron skillet over high heat and add the grapeseed oil. Remove the chops from the brine and pat dry with paper towel.
  • When the oil is shimmering, add one or two pork chops to the pan (depending on the size of your skillet, be sure not to over crowd the pan). Cook pork chops for 3 – 4 minutes before flipping and cooking for another 3 – 4 minutes. In the last minute of cooking, add the butter to the skillet and spoon it over the pork chops as they finish cooking.
  • When pork chops register 145 degrees on an instant read thermometer remove from pan to rest for 5 minutes so the juices redistribute before enjoying!



  • Refer to post for notes on grilling instructions or substituting regular table salt in place of kosher salt.
  • If desired, add garlic cloves, fresh thyme, and rosemary to the melted butter while the pork chops cook (I like to reuse what was in the brine!).


Serving: 1chop | Calories: 334kcal | Carbohydrates: 28g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 14168mg | Potassium: 60mg | Fiber: 1g | Sugar: 27g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg