Best Brined Pork Chops
Prep time
Cook time
Total time
Follow this recipe to achieve perfectly grilled, succulent and juicy pork chops every time.
Recipe type: Meat
Serves: serves 4
  • 4 pork chops (preferably bone-in) – approx. 1-inch thickness
  • ½ cup (100 g) kosher salt (if using table salt, reduce amount by half)
  • ¼ cup (60 g) brown sugar
  • ¼ cup (60 ml) maple syrup (substitute with honey or brown sugar if unavailable)
  • 6 cloves garlic – smashed
  • 2 cups water
  • 3 cups ice water
  • Optional:
  • 1 tbsp coriander seeds
  • 1 tbsp peppercorn
  • 2 bay leaves
  • Honey Mustard Sauce:
  • 1 yellow / red onion – sliced
  • 2 tbsp honey
  • 1 tbsp mustard
  • 1 cup (250 ml) white wine
  • Serves 4
  1. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold.
  2. Add in pork chops and make sure they are full submerged.
  3. Refrigerate for at least 4 hours and up to 12 hours.
  4. mins before cooking, drain out the brining liquid and pat dry the chops with some paper towel. Allow the chops to come to room temperature before grilling.
  5. Heat your skillet or grill pan. Brush some oil on each side of the chops and season with black pepper. (No salt required).
  6. Place the chops on the hot grill or pan and sear for about 1&1/2 min on each side.
  7. Reduce the heat to medium and cook for another 2 mins or until internal temperature reaches 63°C/145°F (use an instant read thermometer to check).
  8. Remove from pan and let it rest for 5 mins before serving.
  9. Glaze the chops with a honey mustard sauce (please see below) or your favorite meat gravy.
  10. Honey Mustard Sauce:
  11. In the same pan, saute the sliced onions until slight browned. Add in white wine, honey and mustard and bring to boil on high heat.
  12. Keep the heat at high, reduce the sauce until thickened. Pour over the chops and serve.
Recipe by Bear Naked Food at