By P4 on January 21, 2003
Photo by Pasty Cornish
Photo by Pasty Cornish
"Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before."
Serving Size: 1 (511 g)
Servings Per Recipe: 4
"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."
"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."
"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."
"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."
"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."
"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"
"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!"
"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!"
"This is a fantastic brine and rub. All the herbs went together perfect. We will use this a lot. Thanks for posting."
"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"
"I used the brine as a marinade for 5 hours and didn't see any difference in terms of tenderness to the pork."
"Good gracious, these were awesome! So tender and tasty. The family says I can make these again anytime, so they will become a regular on my menu!"
"Amazing! Very easy and seriously this is restaurant quality meat. These were super moist and the rub smelled so good and tasted wonderful. I did use dried herbs. We will definitely try this recipe again and were even thinking of trying it with chicken next time. Thank you so much for this keeper!"
"A very easy recipe, and very good. I only had 2 or3 hours to brine mine but they were great. I also only had bottled sage. They were very moist, and kinda had a different texture-smooth and pinkish-but very good. I would try this again. and the herbs didn't look like much but a little went a long way."
"I made this this last summer when my herbs were in full swing. (behind in reviews, sorry) I really liked these chops. The brine was fantastic and then the herbs really set it apart from ordinary grilled chops. Delicious. I can't wait for summer to make these again.....Stephanie"
"Wonderful moist chops bursting with flavour! Molasses and kosher salt aren't commonly available in Oz so I substituted with treacle and coarse sea salt. For the rub I used 3 fat cloves of garlic, 3 teaspoons of ground fennel, 1 tablespoon fresh sage leaves, 3 teaspoons dried Italian herbs, 1 scant teaspoon sea salt and 2 teaspoons coarse ground black pepper - all whizzed up in my mini-mixer. This made enough to coat 2 huge pork chops. Cooked them on the barbecue (grill) together with sliced onions and whole tomatoes. Delicious! "
"Loved it! When I made the recipe, I thought I didn't have enough seasoning to fully cover the chops. I did what I could with the amount made, and hoped it was enough to be decent. It was PERFECT. The seasoning complimented the pork perfect, a great balance.."
"Oh so good! My pork chops usually are dry and bland but not this time! I used dried herbs like Bergy but used the full amount specified in the recipe and rubbed them on lightly. These were the best I've ever made. I will use a bit less salt next time. Thanks for a great recipe that has finally let me serve chops that don't make your jaw ache from chewing!"
"I must have put too much salt in either the brine or the spice rub, since the chops were a bit salty. All the flavor was there though, so I will still give this one a 5 stars. Thanks!"
"We've tried many, many different recipes for grilled pork. This is the best by far. We love herbs, so we enjoyed the herb rub, particularly the fennel! Thanks for sharing - what a fantastic recipe!"