This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.

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  • Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.

  • Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

311 calories; protein 34.5g 69% DV; carbohydrates 25.3g 8% DV; fat 5.7g 9% DV; cholesterol 99.8mg 33% DV; sodium 86.9mg 4% DV. Full Nutrition
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Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2007
I use it all the time and it's absolutely wonderful. Make sure you use about a pound of ice cubes...one tray may not be quite enough. One very important missing bit of info...make sure you rinse chops thoroughly and pat dry with paper towel before you cook. They are best if grilled or broiled. Don't be afraid of the salt...but make sure not to marinate more than the 2 hours...slightly less if chops are very thin...this is NOT an overnight brine. Read More
(206)

Most helpful critical review

Rating: 3 stars
07/12/2006
I'm very new to this - have never made a marinade I don't think so maybe I made some beginner mistakes I followed the recipe to the letter using 2 lbs. of boneless pork chops (8 of them). I suppose that after marinating them for two hours the instructions should have said to discard the brine (probably second nature for experienced cooks). But when I pan-fried my first two chops I poured a bit of the brine into the pan. Bad mistake - it's not like sauteeing something in olive oil; the brine quickly turned black and burned awfully in the pan for the last half of the cooking time. After that I got rid of all of the brine leaving the moistened chops in my fridge. Unlike the experience of other reviewers I found that even cooking the chops as suggested (medium-high or 8/10 on my range's dial) the chops did indeed turned out juicy and moist - a pleasant surprise. The flavors of the brine were pretty interesting but the excess salt was a drawback. Should I have quickly rinsed the chops in water before cooking as another reviewer suggested? I may make this again and I'll try that if I do. Read More
(78)
112 Ratings
  • 5 star values: 44
  • 4 star values: 27
  • 3 star values: 10
  • 2 star values: 12
  • 1 star values: 19
Rating: 5 stars
10/02/2007
I use it all the time and it's absolutely wonderful. Make sure you use about a pound of ice cubes...one tray may not be quite enough. One very important missing bit of info...make sure you rinse chops thoroughly and pat dry with paper towel before you cook. They are best if grilled or broiled. Don't be afraid of the salt...but make sure not to marinate more than the 2 hours...slightly less if chops are very thin...this is NOT an overnight brine. Read More
(206)
Rating: 4 stars
03/15/2008
We used 1 cup water (eliminated ice cubs) with 1 cup vinegar and brined for 24 hours. Next time will cut back on salt 1/4 cup. These were very tender and flavorful. Topped pork chops with apple walnut and bacon pieces. We always always brine our pork chops. It makes ALL the difference in the world!! Read More
(103)
Rating: 3 stars
07/12/2006
I'm very new to this - have never made a marinade I don't think so maybe I made some beginner mistakes I followed the recipe to the letter using 2 lbs. of boneless pork chops (8 of them). I suppose that after marinating them for two hours the instructions should have said to discard the brine (probably second nature for experienced cooks). But when I pan-fried my first two chops I poured a bit of the brine into the pan. Bad mistake - it's not like sauteeing something in olive oil; the brine quickly turned black and burned awfully in the pan for the last half of the cooking time. After that I got rid of all of the brine leaving the moistened chops in my fridge. Unlike the experience of other reviewers I found that even cooking the chops as suggested (medium-high or 8/10 on my range's dial) the chops did indeed turned out juicy and moist - a pleasant surprise. The flavors of the brine were pretty interesting but the excess salt was a drawback. Should I have quickly rinsed the chops in water before cooking as another reviewer suggested? I may make this again and I'll try that if I do. Read More
(78)
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Rating: 5 stars
03/02/2006
Was great. Only marinated for 1 hour and rinsed of any extra salt/liquid on the outside. Cooked on low heat to ensure it stayed moist. Used thicker cut chops and after marinating stuffed them with a pork stuffing. Mmmm Mmmmm Mmmm will make over and over. Read More
(57)
Rating: 5 stars
12/29/2008
This is actually Alton Browns recipe, I've been using it for a long time and its amazing! Read More
(50)
Rating: 4 stars
06/18/2006
i cut the salt to 1/2 cup and added a couple cups water and some liquid smoke. I let the country ribs soak all day and BBQ'd them slow at about 250 degrees. They got rave reviews! Read More
(40)
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Rating: 1 stars
01/16/2006
Not very good. There was absolutely NOTHING tender about my pork. Luckily I coated my pork with a smathering of maple bacon. I would substitue apple juice in place of the vinegar but may never know because I fear to subject a nice piece of meat to such brutality. Read More
(36)
Rating: 2 stars
01/29/2007
hey cut back on the salt if ur gonna marinade it along time like more than 4 hours it was way so salty for my likin. Read More
(32)
Rating: 5 stars
05/19/2007
This marinade is easy no ingredients that you don't already have in your cupboard and I used Iowa chops with the bone in and they were out of this world tasty! Read More
(32)
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