37 Reviews

We just had your pork chops tonight, and we are in between yes we like them, or no we don't. I do believe that the brining method was a good thing, because I am novice 'griller' and my 3/4 in. chops were very moist with juices flowing out. However, I do like spices in my food and I thought that the fennel overpowered everything. Husband scraped off all season...he's really picky though. We will repeat this brining method but maybe cut back or omit the fennel. Thank you so much for this recipe.

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nisea916 June 15, 2010

What a great way to fix pork chops. I've brined turkeys before and I have no idea why I never thought to do that with pork. It just makes the meat so moist. I did make a couple of changes, one intentionally, one by accident. I added a cup of bourbon that I keep on hand for cooking then added enough water to make the 3 1/2 cups. I misread the amount of molasses so I had 1/4 cup instead of the tbsp. Since I had already used that cup of bourbon, I didn't want to throw it out and start over, so I left out the brown sugar. Everything else for the brine as to recipe. We try to watch the salt intake, so for the rub I cut back on the salt to 1/2 tsp and for our tastes it was perfect. I did not have fresh herbs so used 1 tsp. each of the 4 herbs and we all thought it was great. Thanks for sharing such a fantastic recipe.

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Mary K. W. May 30, 2010

Pork chops are not my favorite kind of meat as they always seem to be so dry and flavorless but not anymore! This was a wonderful recipe and my first time brining meat. I ended up brining 6 pork chops for 8 hours because I was running late. Next time I think I will try brining them overnight. I used fresh herbs from my garden but did not add the fennel. I put 4 cloves of garlic, whole sage and rosemary leaves, 1 tsp of salt (only because others stated their chops were salty), pepper and about a tablespoon of olive oil in my mini food processor and made a paste to brush on the chops. Grilled them on my gas grill and they turned out so moist and flavorful! We will definitely be having pork chops more often now. Thanks for a great recipe.

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Crowe's Nest June 16, 2008

Really good - this made one of the moistest grilled pork chops I've ever cooked. I used dried herbs in the proportions one of the reviewers recommended. I agree with everyone that there's too much salt in the rub. I cut it in half and still thought the chops were too salty. Next time, I think I will leave the salt out of the rub completely.

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AnneM10 May 24, 2008

I’ll use this brine every time I make chops – it makes that much of a difference! However, I wasn’t crazy about the herb rub. But then I’m not a huge fennel fan, so that is to be expected. Next time I’ll probably either cut way back on the fennel or try a garlic/rosemary/thyme combo.

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LizzieBug April 10, 2006

Brining a chop is wonderful - it comes out moist and tender! I think the brine not only moistuized the chops but it added to the over all flavbor. The dry rub was wonderful - be sure to measure the herbs carefully as they balance each other evenly. I did the chops in the frypan (medium Heat) the whole time with excellent results, golden brown, looking perfect. I used dried herbs - a half tsp of each Fennel, Rosemary & Sage, fresh garlic - put the spices & garlic in my mini chopper and got them all mixed and finely chopped - Thanks Petifour for a real winner

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Bergy February 16, 2004

This is a keeper! The only way I deviated from your recipe was that I had no fennel or dark brown sugar. I went ahead and used the light brown sugar that I had and it stilled turned out perfect...well I thought it was perfect! The chops were tender, plumb and so moist! I didn't grill, (since we put our grill away for the winter)so I seared them in my cast iron pan and put the pan in the oven as you recommended! PERFECT! Thanks for sharing your recipe!

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cooking_geek December 29, 2003

OK. Sort of balancing the recipe by taking the recommendations of others, we cut the crushed fennel down to 1 teaspoon, reduced the kosher salt in the rub down the 1/2 teaspoon and added a little extra virgin to make the rub into a paste. All of the herbs we used were fresh, with the crushed fennel seeds being the exception. The taste was phenomenal!! This recipe (with those modifications) is a 100% WINNER!

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RawhideRosenwad December 21, 2012

This is a fantastic brine and rub. All the herbs went together perfect. We will use this a lot. Thanks for posting.

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gwynn April 21, 2010

I'm a firm believer in brining! I loved the smell as they cooked, I love herbs too.. super EZ recipe, but I just felt it was missing just something. Thanks, a keeper

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Amberngriffinco October 01, 2009
Grilled Pork Chops With Herb Rub