Pork Brine Recipe - Allrecipes.com
Pork Brine Recipe
  • READY IN 15 mins

Pork Brine

Recipe by  

"This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
  2. Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
  3. Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2007

I use it all the time and it's absolutely wonderful. Make sure you use about a pound of ice cubes...one tray may not be quite enough. One very important missing bit of info...make sure you rinse chops thoroughly and pat dry with paper towel before you cook. They are best if grilled or broiled. Don't be afraid of the salt...but make sure not to marinate more than the 2 hours...slightly less if chops are very thin...this is NOT an overnight brine.

Most Helpful Critical Review
Jul 12, 2006

I'm very new to this - have never made a marinade, I don't think, so maybe I made some beginner mistakes I followed the recipe to the letter, using 2 lbs. of boneless pork chops (8 of them). I suppose that after marinating them for two hours, the instructions should have said to discard the brine (probably second nature for experienced cooks). But when I pan-fried my first two chops, I poured a bit of the brine into the pan. Bad mistake - it's not like sauteeing something in olive oil; the brine quickly turned black and burned awfully in the pan for the last half of the cooking time. After that, I got rid of all of the brine, leaving the moistened chops in my fridge. Unlike the experience of other reviewers, I found that even cooking the chops as suggested (medium-high, or 8/10 on my range's dial), the chops did indeed turned out juicy and moist - a pleasant surprise. The flavors of the brine were pretty interesting, but the excess salt was a drawback. Should I have quickly rinsed the chops in water before cooking, as another reviewer suggested? I may make this again, and I'll try that if I do.

Mar 15, 2008

We used 1 cup water (eliminated ice cubs) with 1 cup vinegar and brined for 24 hours. Next time will cut back on salt 1/4 cup. These were very tender and flavorful. Topped pork chops with apple, walnut and bacon pieces. We always, always, brine our pork chops. It makes ALL the difference in the world!!

Mar 02, 2006

Was great. Only marinated for 1 hour and rinsed of any extra salt/liquid on the outside. Cooked on low heat to ensure it stayed moist. Used thicker cut chops and after marinating stuffed them with a pork stuffing. Mmmm Mmmmm Mmmm will make over and over.

Dec 29, 2008

This is actually Alton Browns recipe, I've been using it for a long time and its amazing!

Jun 18, 2006

i cut the salt to 1/2 cup and added a couple cups water and some liquid smoke. I let the country ribs soak all day and BBQ'd them slow at about 250 degrees. They got rave reviews!

Jan 16, 2006

Not very good. There was absolutely NOTHING tender about my pork. Luckily I coated my pork with a smathering of maple bacon. I would substitue apple juice in place of the vinegar, but may never know, because I fear to subject a nice piece of meat to such brutality.

May 19, 2007

This marinade is easy, no ingredients that you don't already have in your cupboard and I used Iowa chops with the bone in and they were out of this world tasty!


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 34.5 g
  • 69%
  • Sodium
  • 18691 mg
  • 748%

* Percent Daily Values are based on a 2,000 calorie diet.

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