Make the juiciest and most flavourful pork chops with the best brine

While it may seem straightforward, picking the best brine for pork chops isn’t as simple as it sounds. You must ask certain questions before you make a purchase decision. 

Which type of brine should you use?

A brine is a strong saltwater solution used to pickle, preserve, and tenderise foods. Most brines have added aromatics to enhance the flavour of the meat you’re using, so when it comes to pork, you may be wondering which works best.

Well, there are both dry and wet brines. A dry brine is essentially a dry rub that is made up of salt and flavourings such as spices and herbs. Not always, but oftentimes sugar is also added to dry brines. Dry brines are smothered and rubbed for at least 8 hours before roasting the meat. This is done so that the spices and the herbs have the time to sink into the meat to give it an extra kick of flavour.

In a wet brine, in contrast, saltwater saturates the meat allowing the juices and the flavours to be absorbed into the chops. Both brines essentially do the same thing but with different textures while retaining moisture and tenderising the cut of meat. Similarly, both dry and wet brines can be used for pork chops, providing you with the juiciest chops.

What are the ingredients you should look for in a brine?

So we’ve established that for the juiciest, most flavourful pork chops, the answer is brining! Make sure you have the brines, wet or dry, by checking the ingredients added.

A basic brine consists of sugar, salt, water, and seasonings. Variations to this concoction, however, are where the flavour is enhanced.

For example, by using different kinds of peppercorns, thyme, and even chilli peppers, the flavour profile of the brine can be altered, so be sure to do your research and check which ingredients work best with pork chops.

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Which method of cooking brings out the most flavour?

Pork chops can be prepared in several different ways, but no matter which method of preparation you opt for, whether it’s grilling, smoking, stovetop cooking, or any other means, be sure to pat your pork chops dry before brining them.

The best method, however, is widely believed to be using a heavy-based pan or skillet or throwing it on the grill for the best crispy brown charred edges.

Before adding the chops, preheat your heavy-bottomed pan or skillet and make sure it’s hot. The same goes for the grill. Cook each side of your chops until crisp and brown, about 4 minutes per side. When searing, the chops’ juices escape into the sauce, enhancing the flavour and increasing the amount of sauce you can use to accompany your pork.