Brining pork chops in a wet brine of apple cider, brown sugar and salt is an easy and reliable way to keep grilled, broiled, pan-fried or baked pork chops juicy and flavorful.
If you like this technique, try broiling the chops after brining for a caramelized exterior and tender interior.
Pork chops are prone to drying out if you skip a simple brining step, but a short wet brine of apple cider, brown sugar and salt transforms them. The mix adds moisture and a touch of sweetness while seasoning the meat throughout. You can substitute cold water or apple juice if you prefer, but apple cider adds a pleasant depth—especially in cooler months. After brining, pat the chops dry and finish with your favorite dry rub or seasoning before cooking. Thick, bone-in chops benefit most from this brine, though boneless thick-cut chops and even pork tenderloin will also respond well. The result is reliably juicy, flavorful pork you’ll want to make again and again.
More pork recipe ideas
- Pork Chops and Applesauce
- Air Fryer Pork Chops
- Pork Stroganoff
Ingredients for brined pork chops
- Pork Chops – Thick-cut, bone-in chops (at least 1 inch) are ideal. Thinner cuts cook quickly and may not need brining. Thick boneless chops or a pork tenderloin also work.
- Apple Cider – Adds flavor. Apple juice or water can be used instead.
- Light Brown Sugar – Granulated sugar or maple syrup are acceptable substitutes.
- Salt – Table salt or kosher salt can be used; adjust amount if switching salts.
- Variations – Optional aromatics to add to the brine include garlic cloves, bay leaves, fresh herbs, juniper berries, black peppercorns or fennel seeds. The basic recipe is intentionally simple so you can add finishing flavors after brining.
Instructions
Combine the apple cider, brown sugar and salt in a 4-cup microwave-safe glass measuring cup. Heat on high for about 3–4 minutes, or until very warm, stirring until the sugar and salt dissolve. Add ice and stir until melted to cool and dilute the brine.
Place the pork chops in a single layer in a shallow dish and pour the cooled brine over them. Cover tightly with plastic wrap and refrigerate for up to 12 hours. For thick bone-in chops, brine at least 4 hours; for thinner cuts, reduce brining time.
When ready to cook, remove chops from the brine and pat dry with paper towels. Apply any additional seasonings or rubs, then broil, grill, pan-fry or bake to your preferred doneness.
FAQs
What is brining and how does it work?
Brining is soaking lean meat in a salt-containing liquid. The salt alters the meat’s proteins so they can hold on to more moisture during cooking, helping lean pork stay tender and juicy.
How long should I brine pork chops?
A common guideline is about 1 hour per pound of meat. For thick bone-in pork chops, brine between 4 and 12 hours. Thinner chops need much less time—often just an hour or two.
Safe internal temperature for pork
Cook pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest. Use an instant-read thermometer for accuracy; cooking time will vary by thickness.
Serving suggestions
After brining and seasoning, try any of these finishing methods:
- Broiled pork chops for a quick, caramelized crust
- Air fryer pork chops for a crisp exterior
- Baked pork chops for an easy oven method
- Grilled pork chops for smoky flavor
Kitchen tools
- Heat-safe glass measuring cup for making and cooling the brine
- Instant-read digital meat thermometer to check doneness
Brining Pork Chops
Ingredients
- 2 cups apple cider
- 1/4 cup light brown sugar
- 1/4 cup salt
- 3 cups ice
- 4 bone-in pork chops at least 1-inch thick
Instructions
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In a 4-cup microwave-safe glass measuring cup, combine the apple cider, brown sugar and salt.
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Microwave on high for 3–4 minutes or until very warm, stirring until sugar and salt dissolve.
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Add ice to cool and dilute the mixture; stir until ice melts.
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Arrange pork chops in a shallow dish and pour the cooled brine over them.
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Cover and refrigerate for up to 12 hours. Remove, pat dry, season and cook to 145°F internal temperature followed by a 3-minute rest.
Nutrition
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