Reviewed: Mar. 21, 2012

The brine I've used many many times. My chops come out tender and juicy as long as they are not overcooked! YUM!

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Reviewer:

TBELLUCCO

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

Reviewed: Mar. 19, 2012

I really liked this recipie although the other people are fit only marinate for one (1) hour.. I did it for two and they can out salty.. but totally juicy and flavorful LOL.. I will be trying this again..

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Reviewer:

agamforeveryeah

Reviewed: Mar. 7, 2012

As Amber said in '08 this is Alton Brown's recipe and is very good. However, the recipe as listed here leaves out some important instructions, hence the 3-star rating. Alton calls for 1 lb of ice, the brine should be very cold when adding the pork, with even a few icecubes remaining after chilled. Then marinate NO MORE than 2 hours in the brine. Lastly, this is a brine not a marinade... discard the brine after use and rinse the pork well under cold running water then pat dry. Season your chops as you usually would without salty products (the brine takes care of that) and grill as you normally do. I like to use an herb blend or chili powder rub before grilling indirect @ 300-350º until the internal temp hits 110º, then grill direct until its done to your liking... at least 145º.

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Reviewer:

Becca

Cooking Level: Intermediate

Home Town: Bullard, Texas, USA

Living In: Tyler, Texas, USA

Reviewed: Feb. 2, 2012

We did not care for this. After brining for 1.5 hrs, the loin chops were very salty and not tender, though they were somewhat moist. THis sounds very simple but I recommend caution if you have never brined meat. The title is "brine", but the description calls it a "marinade" so those that have never brined( like me) would be led to believe they are one and the same. Apparently they are not. While I didn't appreciate some of the pointed remarks that "everyone" should know to rinse the meat, I did follow the advice and I did use kosher salt. Otherwise I made no changes. Even with rinsing and not using table salt this was so difficult to eat. I had to hide it in big bites of mashed potato to finish. I don't think it's considered "messing up the recipe" to follow the author's instructions. This is supposedly lacking vital information but not every cook can be expected to know that. We will not attempt this again, even with alterations, sorry.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

HELLO, this is a BRINE, NOT a MARINADE. There is a difference. The type and cut of meat determines the brine time. A turkey goes longer and the pork chops should go no longer than 2 hours or you will have salty meat. You should alway rinse your meat after the brine and throw away the brine. The brine is changing the meat fibers to make the meat moister. This is also Alton Browns recipe, he has a video on brining also that is cool. I recommend the peeps who messed up try again and follow the directions exactly, it does make a difference.

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Reviewer:

voyager79

Cooking Level: Intermediate

Living In: Falcon, Colorado, USA

Reviewed: Oct. 10, 2011

As featured on Good Eats - Alton Brown, use coarse salt, not table salt. But even still, the pork was SUPER salty and I only marinaded for one hour. Cutting back on the salt and adding more ice water next time. After marinading, I proceeded with the Caramel Apple Pork Chops recipe here on AllRecipes.

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Reviewer:

bakedbyjen

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Aug. 23, 2011

This worked very well. I think I would use less salt than called for. Will definitely use this again

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Reviewer:

ChrisA

Reviewed: Jul. 18, 2011

This was definately delish. I believe I cut everything in half except for the ice cubes. Make sure to rinse the brine off ENTIRELY since it is very salty.

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Reviewer:

Cooking Level: Intermediate

Living In: Tempe, Arizona, USA

Reviewed: Jun. 18, 2011

Brine was great, pork was very flavorful. Left mustard out because I didnt have any and did not feel like buying more. For those whom say it is too salty you either forgot to rinse the brine off before grilling or you didnt use Kosher or Sea salt. This is originally an Alton Brown recipe and he never uses the iodized table salt we were used to growing up.

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Reviewer:

JCarter

Reviewed: Jun. 6, 2011

I followed other reviewer's suggestions, and used about 1/3 the salt listed. I brined pork chops for 4 hours, and rinsed well, then brushed with a mixture of balsamic vinegar, brown sugar, soy sauce, cracked pepper and garlic powder. They were the best grilled pork chops we have ever made. Flavorful and moist.

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