Featured Recipe

Herb-Brined Pork Chops

Name: Herb-Brined Pork Chops
Prep time: 10 min
Cook time: 10 min
Total time: 8 h 10 min
Yield: 4 servings
Ingredients: 6 cups water; 1/3 cup kosher salt; 1/4 cup brown sugar; 4 smashed garlic cloves; 3 fresh sage sprigs; 3 fresh thyme sprigs; 1/3 cup fresh chopped chives; 4 bone-in pork chops 3/4 inch thick; Ice cubes for cooling

By Kate

Created on 29 January 2026

Pork chops brined in a water bath with salt, brown sugar, smashed garlic cloves, fresh sage, and thyme. Warm up the brine until salt and sugar dissolve, cool with ice cubes, then add chopped chives. Submerge chops in the herb-scented brine, refrigerate 3-8 hours. Grill hot until juices run clear and internal temp is 145°-160°F. Key is patting dry to get a proper sear and resting before slicing for juiciness retention.

Prep: 10 min

Cook: 10 min

Total: 8h 10min

Serves: 4 servings

pork grilling brining herbs

Introduction

Brining pork chops changes the game. Salt and sugar in water pulls moisture inside—keeps meat juicy under intense grill heat. Herbs like sage and thyme add subtle woodsy notes you won’t get from dry spices alone. Brown sugar balances salt and helps caramelize the crust, giving bites a touch of sweet and char. The garlic tasting sharp at first but mellows overnight. Then there’s chives, fresh and bright, thrown in last so they don’t cook down and lose punch. The timing? You don’t want that pork swimming too long or it turns mealy; 3 to 8 hours is your window. Getting the grill right matters more than anything—hot enough to char but not blacken too fast. And no cutting right away. Wait for juices to stop running or all that briny goodness just drips away.

Ingredients

6 cups water

1/3 cup kosher salt

1/4 cup brown sugar

4 smashed garlic cloves

3 fresh sage sprigs

3 fresh thyme sprigs

1/3 cup fresh chopped chives

4 bone-in pork chops 3/4 inch thick

Ice cubes for cooling

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About the ingredients

Salt choice affects brining time—kosher preferred for its purity and granule size; use table salt with caution and less. Brown sugar adds texture and flavor, but substitute with honey or maple syrup if you want a different sheen and aroma. Fresh herbs work better than dried; their oils release slowly in brine, infusing the meat gently. Sage can be swapped for rosemary if you prefer piney notes; chives brighten the final bite but can be left out in a pinch or replaced with thinly sliced scallions. Garlic smashed not minced; breaks open flavor pockets but avoids overpowering. Keep ice cubes handy to chill brine quickly, preventing early meat cooking or bacterial growth.

Method

Warm water, salt, brown sugar, smashed garlic, sage, and thyme in a medium pot over medium heat. Stir often until salt and sugar dissolve fully. No grit left.

Remove from heat immediately. Dump in ice cubes to chill the brine fast. Once ice melts, stir in fresh chopped chives.

Place pork chops in a large zip-top bag or shallow non-metallic container. Pour cooled brine over pork chops, cover or seal.

Refrigerate at least 3 hours, no longer than 8 hours. Brining beyond 8 hours risks texture turning mushy and too salty.

Fire up the grill to medium-high direct heat. Should sizzle when you flick some water drops on. Remove chops from brine, discard liquid.

Pat chops dry really well with paper towels. Damp surface steams instead of sears.

Lay chops on grill. You want a tight, even sear that leaves good grill marks. Grill about 5 to 6 minutes a side. Look for firm but springy flesh, no pink juices leaking.

Use instant-read thermometer—target between 145°F and 160°F internal temp depending on your preference. Pork is safe at 145 but carries a bit more chew than at 160.

Pull chops off. Let rest loosely tented for at least 3 minutes; juices redistribute and settle. If you skip resting, juices run right out when you slice.

Serve immediately. Pan sauce or a light drizzle of olive oil works well but not necessary. Keep it simple.

Technique Tips

Warming the brine till salt and sugar dissolve is critical; undissolved salt leads to uneven seasoning spots. Ice cubes arrest cooking from hot brine—don’t skip or you’ll get cooked edges already soft before brining starts. Seal meat properly or it will dry out in the fridge and pick up unwanted odors. Pat dry is non-negotiable; wet pork chops steam on the grill losing crust development. Cooking time varies with chop thickness; thicker needs lower heat or more time to avoid burnt outside and raw inside. Use touch, color, and juice clarity alongside thermometer readings. Resting lets muscle fibers relax; slice too soon and juices spill out, losing that tender pop. Grill clean so chops don’t stick. Flip only once to preserve the crust.

Chef's Notes

💡 Brining time crucial. Too long? Chops turn mushy; too short? Not enough flavor. Balance is key. Ice cubes cool fast. No ice? Quick chill in fridge. Check with your hand for temperature.
💡 Drying chops after brine? Non-negotiable. Moisture steams on grill, no crust develops. Go paper towel heavy; rubs away all wetness. Then, grill sizzles when meat hits surface.
💡 Check grill heat before cooking. Not too hot but not cold either. Flick water drops; listen for sizzle. If no sizzle? Adjust temp. Aim around 450 to 500°F.
💡 Use thermometer, aim for 145°F to 160°F. Meat firm, juices clear. No thermometer? Poke with a utensil; should feel springy. Tents for resting? Yes—3 minutes minimum; juices redistribute.
💡 Substitutions matter. Don’t have fresh sage? Rosemary does well. No chives? Green onions work. Boneless pork? Quicker grill time, same amount of flavor. Keep experimenting.