Pork chops often dry out during cooking, leaving a rubbery texture, but a simple 10-minute brine can keep them juicy. Cookbook author and television host Stacy Lyn Harris recommends submerging pork chops in salted water before cooking to lock in moisture.
Why pork chops dry out
Pork chops are lean, lacking sufficient fat to protect them, so much of their moisture escapes during cooking. This results in an unpleasant texture and, since juices carry flavour, a tasteless dinner.
Harris, host of The Sporting Chef, explained: "The brine in this recipe will season the meat perfectly without making it overly salty. A brine not only adds flavour but also keeps the meat tender and juicy. No sauce needed."
How brining works
A brine combines salt, water, and seasonings, making pork chops more tender and less prone to drying out. Although it may seem counterintuitive, the salt dissolves into the water and penetrates the meat, altering how muscle proteins interact with moisture. The pork chop retains more juices during cooking, resulting in a tender cut.
Preparing a brine takes no more than 10 minutes. Leaving pork chops submerged for several hours is inadvisable, as excess salt will permeate the meat and create an unpleasantly salty flavour.
Recipe for juicier pork chops
You will need: four pork chops (around 2.5 centimetres thick), two tablespoons of olive oil, 700ml of cold water, 50g of brown sugar, 70g of kosher salt, two cloves of garlic, black pepper, and optional paprika and parsley.
Begin by placing 240ml of cold water, salt, and brown sugar into a saucepan. Heat until it reaches a simmer, then remove from the heat. Stir until the salt and sugar dissolve, then add the remaining water and garlic cloves.
Arrange the pork chops in a shallow dish and pour the brine over them until completely covered. Refrigerate for approximately 30 minutes to an hour. While they can remain longer, it is inadvisable to exceed two hours.
When ready to cook, preheat the oven to 200°C and remove the pork chops from the brine. Pat them dry with kitchen paper, season with salt and pepper, and heat the olive oil in a frying pan. Sear the chops for about three minutes until crispy, then turn them over, transfer to a tray, and place in the oven for approximately five to 10 minutes until thoroughly cooked.
Once ready, drizzle the pan juices over the pork chops and allow them to rest for around five minutes. Cutting into them immediately can cause the juices to escape, resulting in drier meat. Season with paprika and parsley if desired.
