Pork chops often turn out dry and chewy when cooked, but a simple 10-minute brining step can keep them succulent and full of flavour, according to cookbook author Stacy Lyn Harris.
Pork chops are a hearty, easy weeknight dinner, but because they are quite lean, they lack the fat that protects other cuts, so moisture tends to escape during cooking. This can leave the meat with a rubbery texture and a bland taste, as the juices are what make it flavourful.
The Brining Method
Harris, who hosts her own television show called The Sporting Chef, recommends resting pork chops in salty water—a process known as brining—before cooking. She 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.”
A brine is simply a mix of salt, water, and other seasonings. The salt dissolves into the water and moves into the meat, changing how the muscle proteins react to water. As a result, the pork chop holds in more of its juices and does not squeeze out as much moisture while cooking, yielding a tender cut.
How to Make Juicier Pork Chops
Brining takes only about 10 minutes to prepare. It will not make the pork chops overly salty as long as you do not leave them in the solution for hours, since the salt needs time to push deeply into the meat. Instead, you get well-seasoned chops that are tender and perfectly seared and golden on the outside.
To start, place 240ml of cold water, salt, and brown sugar into a saucepan. Let the liquid cook until it begins to simmer, then turn off the heat. Stir until the salt and brown sugar have dissolved, then add the rest of the water and the garlic cloves. Place the pork chops in a shallow dish and slowly pour the brine over them until they are completely submerged. Refrigerate for 30 minutes to an hour before cooking. You can leave them longer, but it is not recommended to exceed two hours, as more salt will get into the meat and make it taste extremely salty.
Cooking and Serving
When ready to cook, preheat the oven to 200°C. Remove the pork chops from the brine and pat them dry with paper towels. Season with salt and pepper, then pour olive oil into a frying pan and add the chops. Let them crisp up and become seared for about three minutes. Flip the chops, place them on a tray, and put them in the preheated oven for five to 10 minutes until fully cooked through. Frying first helps the chops become crispy and golden, while finishing in the oven retains moisture and cooks the inside properly.
Once done, pour the pan juices over the chops and let them rest for about five minutes. Cutting into them immediately will let the juices run out and make them drier. Season with paprika and parsley if you wish, and the pork chops should be the most succulent you have ever had.
