THE RECIPE JOURNAL · Main Course
Simple Pork Brine
Brining pork is a great way to keep it juicy and flavorful, even after cooking. This easy recipe uses simple ingredients to create a tasty brine that will elevate your pork dishes every time.
FROM THE KITCHEN • Simple Pork Brine
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by pouring the vinegar into a saucepan and heating it until it boils. While that’s heating up, grab a sealable plastic container and mix together the salt, brown sugar, peppercorns, and mustard powder. Once the vinegar is boiling, carefully pour it into the container with the spices and stir everything until the salt and sugar dissolve. Let the mixture sit for about 10 minutes so the flavors can meld. After that, add some ice cubes to cool it down, cover the container, and give it a good shake or stir until the ice melts. Take off the lid and add your pork chops to the brine, then pop it in the fridge for a couple of hours. When you’re ready to cook, pan-fry or grill the pork chops over medium-high heat for around 15 minutes, flipping once. They should come out juicy and tender every time.
Why you’ll love it
Brining pork helps keep the meat juicy and flavorful. It’s an easy way to improve texture and tenderness without much effort. Plus, it enhances the natural taste of the pork with just a few simple ingredients.
How to serve
Brined pork pairs well with roasted vegetables or a fresh salad. Try serving it alongside mashed potatoes or steamed greens to balance the rich flavors. A light apple or pear sauce can add a nice touch of sweetness.
Storage & leftovers
Keep leftover brined pork wrapped tightly in the fridge and use within 3 days for best flavor. If you want to store it longer, freeze the cooked pork in airtight containers and consume within 2 to 3 months. Avoid refreezing thawed pork to maintain quality.
