Flavor Brines for Pork Chops

These recipes make enough for 4 pork chops. For larger cuts, such as pork loin roasts, double or triple the recipe.

I use Diamond Crystal brand kosher salt in my flavor brine recipes. If you use Morton brand kosher salt, cut the amount by one quarter; if you use table salt, cut the amount by half.

INGREDIENTS:

BASIC FLAVOR BRINE

• • 3 cups water
  • ¼ cup salt (I use Diamond Crystal kosher salt)
  • ¼ cup firmly packed light brown sugar
  • 2 cups ice cubes

CARIBBEAN FLAVOR BRINE

• • 2½ cups water
  • ½ cup dark rum
  • 3 tablespoons soy sauce
  • 3 tablespoons salt (I use Diamond Crystal kosher salt)
  • 3 tablespoons dark brown sugar
  • 1½ tablespoons unsulfured molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground allspice
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon ground cinnamon
  • 2 cups ice cubes

KENTUCKY FLAVOR BRINE

• • 2¾ cups water
  • ¼ cup bourbon
  • ¼ cup salt (I use Diamond Crystal kosher salt)
  • 3 tablespoons dark brown sugar
  • 2 tablespoons sorghum molasses, Steen’s Pure Cane Syrup, or unsulfured molasses
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons pure vanilla extract
  • 2 cups ice cubes

STOUT AND MALT FLAVOR BRINE

• • 2½ cups water
  • ½ cup Guinness or other stout
  • ¼ cup salt (I use Diamond Crystal kosher salt)
  • 3 tablespoons malt syrup or real maple syrup
  • 1 tablespoon A.1. Steak Sauce
  • 2 cups ice cubes

TURKISH FLAVOR BRINE

• • 3 cups water
  • ¼ cup salt (I use Diamond Crystal kosher salt)
  • 2 tablespoons light brown sugar
  • ¼ cup pomegranate molasses or cherry syrup
  • ¼ cup chopped fresh mint
  • 1 tablespoon ground cumin
  • ¼ cup minced onion
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons minced garlic
  • 2 cups ice cubes

INSTRUCTIONS:

1.  Stir together the water (and any other liquid ingredients), salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower.
2.  Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.