These herb brined pork chops will change your grilling game. Brining is super easy and makes pork chops you will dream about for days to come. 


I make brined turkey all the time and especially for Thanksgiving. If you’ve never tried bringing pork chops though, you’re in for a serious treat. Brining makes meat incredibly juicy and moist and there’s no other way I’d rather cook a bird.


I was craving pork chops for dinner, and since I was in brining mode, I was excited to try the method for something other than turkey. The pork chops I bought were reasonably lean, so the quick one hour brining time really added a lot of flavor and moisture to the chops. 

A quick sear on the stovetop ensures the pork chops get a nice crust to seal in all that moisture, and then they’re finished in the oven so you can move on to other tasks. Caramelized apples are the perfect accompaniment to herb brined pork chops. 

Want to get outside instead of searing them in a pan? These brined pork chops love a good searing on both sides and then resting for 10 minutes or so to let all of the juices settle and bemuse scrumptious as you dig on in!


If you’ve never tried apple, sauerkraut and pork together you’re in for a serious treat and it all starts here! 


Herb Brined Pork Chops

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Servings: 1 pork chop
Author: Catherine McCord
Prep Time 1 minute
Cook Time 10 minutes
Total Time 1 hour 50 minutes


  • 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 **should look like donuts, if needed, rub apples with lemon to keep from browning**
  • sauerkraut of choice


  • Add salt, brown sugar, bay leaf, rosemary, peppercorns, and hot water to a large bowl or dish. Stir all ingredients so that everything is dissolved. 
  • Add the pork and after allowing the mixture to cool add ice.
  • Chill for at least 1 hour, or for up to 2 days in the refrigerator.
  • Preheat the oven to 400F. Place a cast iron, stainless steel, or other ovenproof skillet in the oven on the center rack.
  • Take the pork out of the refrigerator and remove the meat from the brine solution. Pat the meat dry, season it with additional salt and pepper, and set it on the counter until the oven is ready. Discard the brine.
  • When the oven reaches 400F, carefully remove the hot skillet and place it over medium-high heat on the stovetop, leaving the oven on. Add the olive oil to the pan and lay the pork chops in the center about an inch apart. Sear for about 3 minutes, or until the undersides of the pork chops have a golden crust. **
  • Flip the pork chops and immediately place the pan in the oven. Cook for 5-7 minutes, or until the center of the pork chops is just barely pink and registers 140-145F on an instant read thermometer.
  • Place the pork chops on a plate and tent with foil while you plate the rest of your meal.
  • 9. While the pork is resting, grill apples for 3-4 minutes on each side, or until fork tender.
  • Serve grilled pork with grilled apples and fresh sauerkraut. 
  • Note: You can keep leftover pork covered in the fridge for sandwiches the next day!
  • *If using outdoor grill or Phillips Indoor Smokeless Grill, cook pork chops about 8 minutes on each side or until internal temperature of the pork reaches 140 degrees F with a meat thermometer
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Hereโ€™s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I have never tried brining, but after seeing this recipe, I will give it a try.

  2. crossing my fingers to win this amazing looking cookbook; I’ve been eyeing it for a while. I’ve never brined anything but I’m excited to try. Those pork chops look delicious!

  3. I’ve only ever brined a pork rib roast, and it was AMAZING. I can’t wait to try it. Thanks for an opportunity to win the cookbook.

  4. A lovely cookbook. Thanks for the chance to win. I have never brined, but would like to give it a try.

  5. Interesting, I have never brined pork. I have brined turkeys and chicken but somehow the method did not transfer to other meat in my mind. Will have to try ๐Ÿ™‚

  6. I think I brined one turkey a couple of years ago when I had to cook the turnkey for Thanksgiving. It turned out great is all I remembered – I got how to info from a friend back then….. I never thought of brining other meats and smaller portions which would be easier. Thanks. I’ll be spreading the word.

  7. I brine my turkey every year. It makes a huge difference! No longer is the turkey dry and lacking in taste. This post inspires me to brine other meat as well!

  8. Never tried brining. I love The Kitchn and just worked through (most) of their online cooking course. Thx for giveaway.

  9. I tried brining a small turkey a couple of years ago, but I didn’t really find it worth the trouble.

  10. I’ve never tried brining, but it sounds like it really makes a difference!

  11. I brined a huge turkey last year, while we were at Lake Tahoe. There was not enough room in the refrigerator, but it was cold enough to keep the bird for a day in a cooler on the deck!

  12. I would love to win this! I collect cookbooks because I love trying new recipes. I would so love to add this to my other cookbooks!

  13. My favorite brining recipe is an Apple cider brined turkey by Cookinglight. It’s the best brine I have found for a turkey.

  14. Recipe looks delicious…never thought of brining pork chops…will have to give it a try.

  15. Haven’t ever tried brining before but definitely not opposed to trying!

  16. I have never tried brining. I’m a little scared to do it and I don’t have a container big enough. However, I love new cook books and they motivate me to try new things.

  17. For whatever reason I never make pork chops at home…but this looks too good not to try!! Fun giveaway! ๐Ÿ™‚

  18. This sounds like a great recipe to try… I havenโ€™t tried brining yet, but have always wanted to.

  19. If I don’t deep fry our turkey.. I definitely brine. Keeps it moist and flavorful!

  20. I’ve never brined before. My sister did a turkey this way and it was to die for!

  21. I’ll be trying this recipe later this week! Thanks for the chance to win such a gorgeous cookbook.

  22. I brine my turkey every year- it gets a delicious massage and wine/herb/veggie bath and soaks for a few days. I started doing this about 6 years ago- it has made a huge difference!

  23. I’ve never tried brining because I assumed it was for whole, large meats. This looks a lot easier!

  24. I have never brined, but I might give it a try. I’d love to win this cookbook. Thanks for the chance.

  25. Yum! This looks like a great recipe to warm up the family on a cold night!

  26. I brined my first turkey last year for Thanksgiving and it was moist and flavorful. I am very interested in brining pork chops since they are lean, inexpensive, and take flavoring so well. And I love the Kitchn and use it as a primary resource for many things. Thanks Catherine for another clever, cost efficient and flavorful recipe!

  27. At my house, we brine turkey, chicken, and lean pork. The meat is always moist.

  28. I haven’t brined meat yet, but I’ve brined Brussels sprouts…….yum!

  29. The first time was the best! Brined my turkey with oranges, lemons, rosemary,thyme, salt, sugar in a big bag in a pot in the fridge. Juicy and delicious!

  30. I tried brining about 6 months ago and I love it. I’m even trying it for the Thanksgiving turkey this year. ๐Ÿ™‚

  31. At my house we’ve brined everything from pork chops to a 60 lb whole pig! We love it!!

  32. I have never brined anything before, for some reason I thought it was a lot of work. I will definitely try this recipe. It sounds really good and simple!

  33. I brine boneless chicken breasts almost every time I use them. It really improves the taste and I believe it makes them more moist. Never have brined pork chops – and mine tend to get dry, so I have to try this on Friday!

  34. I have never used a brine mixture before but will def try these pork chops this week.

  35. I have a turkey brine recipe that I will never cook another one without using it. Gave it to a friend and she swears its the only way she will cook one also.

  36. No, I have never tried brining because I can’t figure out a container big enough to put a turkey in! I usually get a pre-cooked turkey for holidays, which works out well for us, but I like turkey a lot and would enjoy figuring out this technique.

  37. I’ve never tried brining but have always wanted to. I’ve been too intimidated by it. This may be the recipe that allows me to take that step.

  38. Yes. One time, my husband decided “last minute” was the best method and the turkey brined for 15 minutes (hah!), the second time he did it overnight. It was yummy, especially because he smoked it!

  39. I’ve never brined turkey, just chicken, but hope to make the leap and help with the bird this year!

  40. I’ve only ever brined a turkey, but it was the best turkey I’ve ever tasted! Will definitely try this one out!

  41. I have been brining our thanksgiving turkey for 10 years. Going to try the pork chop brine recipe tomorrow.

  42. Typically don’t cook a lot of pork, but maybe I’ll give this recipe a try.

  43. Funny this is about brining cause I was going to do it with our turkey this Thanksgiving.

  44. I’ve never tried brining but my husband has — he’s more adventurous than I!

  45. I have never tried brining, but this sounds yummy. Thanks for the giveaway.

  46. Yes, I brined a Thanksgiving turkey one year. But, I also undercooked it ๐Ÿ™

  47. I have never brined anything- but this is a great recipe to start! Thank you for posting! : )

  48. Yes, for the past 5 years, I’ve fully embraced brining! Every time I roast a chicken I brine it and cook it breast down–same with turkey around the holidays. I’ve attempted to do pork a few times, but it always ends up WAY over salted, for some reason, but I keep trying because if I can just get the knack, I know it’ll make it super moist. Thanks! ๐Ÿ˜€

  49. We have brined a turkey the past few years for Thanksgiving. Your right brining is the only way to go!

  50. I have never tried brining before. I am still learning ALOT about cooking and just use recipes as I go!!!

  51. Nope, I have never tried brining. This recipe might inspire me to start – yum!

  52. Yes I love brining my turkey! Never thought it applies to pork chops too! Will definitely give it a try!!!

  53. A reason I don’t cook pork often is that i overcook it even when i monitor it closely. I knew that brining a turkey makes it moist but it never occurred to me to brine my pork chops! I can’t wait to try this recipe and I bet i will taste the difference!

  54. I would love to win this cookbook! It’s one I currently have on hold at the library…

  55. I tried brining a turkey once and it was a disaster. Pork chops sound like a good way to try again!

  56. I brined my turkey for the first time last year. What a difference! It was fantastic.

  57. I usually dry brine my turkey and have never tried a true wet brine. But I’ve bookmarked this pork chop recipe to give it a go!

  58. I have not tried it personally but my dad brines his turkey every thanksgiving and it always turns out delicious!

  59. Can’t wait to brine the turkey this year! Would this recipe work with turkey tenderloin since I don’t eat pork? The cookbook looks great!!

  60. I tried brining for the first time last Thanksgiving- unfortunately the brine bag spilled all over the kitchen floor during prep :(. I’m going to have to try a different way of brining this time- maybe a big bucket?

  61. I shared on Google+ for a chance to win #WeeliciousGiveaways

    Thanks for the opportunity. Love your cookbook and site!

  62. I brined my turkey for the first Thanksgiving (and currently only!) dinner that I made and while it was moist, it was a bit too salty. Something I definitely need to learn as more holidays will likely come to our home as our kids grow!

  63. I have always avoided brining (for no real reason!) but I literally right now have pork chops in my fridge for tonight’s dinner so they may get a quick brine for the first time!

  64. I’ve brined turkeys and chicken breasts before. Going to try the pork chops tonight. Thanks!

  65. I Tweeted this great recipe for a chance to win your awesome cookbook #WeeliciousGiveaways

  66. I’ve never tried brining, but have heard so many good things about it, I can’t wait to get started!

  67. We’ve brined our turkey for the past several years. Delicious! Thanks for the recipe!

  68. I have tried brining – once. It made the chicken taste wonderful. But I usually plan poorly so I’ve run out of time or fridge space to brine.

  69. We’ve brined rabbit and turkey, and will definitely give this recipe a try!

  70. I’ve never tried brining, but I keep hearing about it as a way to inject great flavor into your food, so I’ll definitely be testing it soon!

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