How to "Dry-Brine" Pork Chops

How to "Dry-Brine" Pork Chops

Chef John

"Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had."
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servings 215 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 2937 mg
  • 117%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
  2. Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
  3. Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.


  • Cook's Note:
  • Let the chops "brine" uncovered in the fridge for 18 to 24 hours. Some say you can do this in less time, but I've always let it go at least overnight.


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I had 3 thick boneless chops... used 1/2 of the seasoning... and 'brined' them for only 4 hours in the fridge and they were extremely too salty after cooking. I can only assume, using ALL of the...

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