If you’ve never brined meat before, I truly encourage you to give it a try. Brining involves soaking meat in a salty, seasoned liquid that slowly penetrates deep into the tissue, balancing the salt levels and increasing moisture. Because the meat begins cooking with a naturally higher liquid content, the final result is noticeably juicier and more flavorful, even with quick-cooking cuts.
I especially love brining pork before grilling because it guarantees that the chops stay tender, succulent, and well-seasoned throughout. Leaner cuts—those with less internal fat—benefit the most from brining, since they are more prone to drying out on the grill. Pork chops, poultry breasts, shrimp, and even ribs all take beautifully to a simple brine. Recently, I picked up some thick-cut pork chops from a local market and knew instantly that they’d be perfect candidates for a long, slow brine.
After a few hours in the brine, the chops grill up incredibly moist and tender, but what really elevates the dish is serving them with a bright, herb-forward Italian salsa verde. This zesty green sauce—packed with fresh herbs, garlic, lemon, and good olive oil—adds freshness and vibrancy to the rich pork. It’s also wonderfully versatile; I use it on grilled vegetables, seafood, and chicken as well.
You’ll need at least two hours, and ideally up to four, for the brine to work its magic before the chops are ready to cook. Although I enjoy grilling outdoors whenever possible, this recipe works equally well indoors using a stovetop grill pan. In fact, a grill pan creates beautiful sear marks while keeping the cooking process simple and controllable. To cook on a grill pan, lightly oil the pan and preheat it over medium-high heat until very hot. Pat the brined chops dry, brush them with olive oil, and sear for 3 to 4 minutes per side to develop deep color. Reduce the heat to medium, cover loosely with a lid or foil, and continue cooking until the internal temperature reaches 145°F. Rest the chops for 5 minutes before serving so the juices redistribute.
I served my brined and grilled pork chops with oven-roasted potatoes and a generous mixed salad, which made for a satisfying, well-balanced meal. However you pair them, brined grilled chops topped with fresh salsa verde are a simple, elevated way to bring restaurant-quality flavor to your own kitchen.
Buon Appetito!
Deborah Mele
Ingredients
For The Brine:
- 3 Tablespoons Kosher Salt
- 3 Tablespoons Brown Sugar
- 2 Bay Leaves
- Coarsely Ground Black Pepper
- 2 Tablespoons Brandy or Whiskey (Optional)
- 4 Pork Chops At Least 1-inch Thick
- 3 Tablespoons Olive Oil
Salsa Verde:
- 2 Cups Fresh Parsley Leaves
- 2 Cloves Garlic, Peeled
- 2 Tablespoons Salted Capers, Rinsed
- 3 Tablespoons Lemon Juice
- 1/2 Cup Olive Oil
- Salt & Pepper
Instructions
- Dissolve the salt and sugar in a cup of hot water in a large shallow container.
- Add the bay leaves, pepper and whiskey if using and mix.
- Add enough ice cubes to make 1 quart of brine.
- Add the pork chops to the brine and refrigerate for 2 to 4 hours, turning the chops over halfway.
- While the chops are brining, make the salsa verde.
- Place the sauce ingredients in a food processor and pulse until blended.
- Place the salsa verde in a small bowl.
- Preheat grill too high heat and lightly oil.
- Rub the olive oil into the chops, then grill for 4 1/2 minutes per side, or until the chops register an internal temperature of 140 degrees F.
- Transfer chops to a plate, cover, and let rest 10 minutes.
- Serve the chops on a platter alongside the salsa verde.