Brine for Pork

Once you’ve tasted a brined pork chop, you’ll never go back. If you do nothing else when you buy pork, whether tenderloin or bone-in, follow this recipe and freeze the chops in portions. This way, you’ll have succulent pork chops anytime.

¾ cup kosher salt
¾ cup light brown sugar
1 cup boiling water
7 cups cold water
9 to 12 pork chops

1. Place the salt, sugar, and boiling water in a small bowl and mix until the salt and sugar are dissolved.

2. Place the pork in a gallon-size resealable plastic bag or other large container. Cover with the cold water and then add the saltwater mixture. Seal or cover and refrigerate at least 1 hour and up to 8.

3. Remove the pork chops from the brine and rinse them well with cold water. Place them in the refrigerator, uncovered, for at least 1 hour and up to 8 to air-dry.

4. Use immediately, cover and refrigerate for up to 2 days, or freeze up to 1 month. Use in your favorite recipe for pork chops.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)