Juicy, Tender Pork Chops? Guaranteed with This Citrusy Brine! (2024)

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Pork Chops

This pork chop brine will become your go-to for guaranteed juicy and tender pork. Vinegar and citrus tenderize the pork, and the spices and dried herbs add loads of flavor.

Marta Rivera

Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy.

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Updated May 22, 2024

Why Brine Pork Chops?

Brining pork chops is the best way to pump them full of flavor and liquid, making them less susceptible to drying out as they cook. The citrus and vinegar in the brine tenderize the pork, leaving you with a more succulent bite of the other white meat.

Without a brine, the pork chops are more likely to taste bland and have a greater chance of drying out, especially if they are a leaner cut like tenderloin or boneless loin chops.

This brine recipe calls for 1/4 cup salt and 1/4 cup brown sugar. This may seem like a lot of salt and sugar, but they are diluted in the liquid and the meat absorbs just the right amount. Most of it stays behind in the brine.

Juicy, Tender Pork Chops? Guaranteed with This Citrusy Brine! (4)

How Long Should You Brine Pork Chops?

How long you brine the pork chops depends on how thick they are. If less than 1 inch thick, brine them for 30 to 45 minutes. For pork chops that are 1 to 2 inches thick, brine them for 1 to 2 hours. Tenderloins thicker than 2 inches can brine for 4 hours. Any cut of pork can brine for up to 12 hours, but no longer.

This is my golden "clock" rule for brining pork: 1 hour per pound. For example, a 4-pound pork tenderloin brines for 4 hours.

Use the Brine for Other Cuts of Pork

This brine will work well with any cut of pork: pork tenderloin, pork shoulder, pork butt, and even spareribs. Depending on how large the meat is, you may need to double or triple the recipe so that all of it is fully submerged in the brine. Remember, the thicker the piece of meat, the longer it will need to brine it.

Juicy, Tender Pork Chops? Guaranteed with This Citrusy Brine! (5)

Tips for Brining Pork Chops

To avoid nefarious bacteria that may make you sick, make sure the pork chops are fully submerged in the brine. This also ensures that the meat is evenly brined. Tightly cover the container as the pork chops brine and keep it refrigerated until ready to cook.
Before cooking the pork chops, rinse them off under cold running water to remove the stuck-on spices and aromatics.

Delicious Brine Variations

The best pork chop brine is versatile and made with pantry ingredients you most likely have.

Don't have oregano? Use rosemary, thyme, basil, or any herb you have available.
Instead of lemon juice, use lime, bitter oranges, or even grapefruit juice.
Add 1 tablespoon of crushed red pepper for a bit of spice.
Replace the distilled white vinegar with white wine vinegar or apple cider vinegar.

How to Plan Ahead

If you have a busy week ahead of you, make the brine up to 5 days ahead and store it in the refrigerator.

Juicy, Tender Pork Chops? Guaranteed with This Citrusy Brine! (6)

More Brined Deliciousness

Smoked Turkey Brine
Easiest Turkey Brine
Citrus-Brined Grilled Pork Chops
Brined Pork Chops with Gremolata
Grilled Spicy Citrus Ribs With Bourbon Glaze

Easy Pork Chop Brine

Prep Time10 mins

Cook Time10 mins

Cooling Time30 mins

Total Time50 mins

Yield4 1/2 cups

If you’re using table salt, use 3 tablespoons. For sea salt, use 1/4 cup plus 1 teaspoon. For Diamond Crystal kosher salt, use 1/3 cup.

This makes enough brine for about 2 1/2 pounds of pork chops.

Ingredients

2 cups cold water
1/4 cup distilled white vinegar
1/4 cup Morton’s kosher salt
1/4 cup light or dark brown sugar, tightly packed
3 tablespoons black peppercorns
2 tablespoons dried oregano
2 dried bay leaves
1 small yellow onion, peeled and quartered
4 large cloves garlic, peeled and smashed
2 limes, quartered
1 orange, quartered
4 cups ice

Method

Make the brine:
In a 3-quart pot, add the water, vinegar, salt, brown sugar, black peppercorns, oregano, bay leaves, onion, and garlic. Squeeze in the limes and orange, then throw in the peels. Stir the mixture to combine.
Note: If you’d like to use the same pot to brine the pork, use an 8-quart pot or one that’s large enough to accommodate the brine, ice, and pork chops.
Dissolve the salt and sugar:
Bring the mixture to a boil over medium-high heat. Stir it to encourage the salt and sugar to dissolve.
Cool the brine:
As soon as it comes up to a boil, remove the pot from the heat, and allow it to cool for about 30 minutes.
Add ice:
In an 8-quart container (a large pot or large bowl works), add the ice. Stir in the cooled brine. You do not have to take the aromatics and spices out. It’s now ready for the pork chops!
This makes enough brine for about 2 1/2 pounds of pork chops.
Simple Tip!
How long you brine the pork chops depends on how thick they are. If less than 1 inch thick, brine them for 30 to 45 minutes. For pork chops that are 1 to 2 inches thick, brine them for 1 to 2 hours. Tenderloins thicker than 2 inches can brine for 4 hours. Any cut of pork can brine for up to 12 hours, but no longer.
This is my golden "clock" rule for brining pork: 1 hour per pound. For example, a 4-pound pork tenderloin brines for 4 hours.
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