Perfectly Dry Brined Pork Chops

Name: Perfectly Dry Brined Pork Chops
Prep time: 5 min
Cook time: 15 min
Total time: 260 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons kosher salt; 1 teaspoon black pepper (freshly ground); 1 teaspoon garlic powder; 1 teaspoon onion powder; 4 bone-in pork chops (about 2.5 cm (1 inch) thick); 2 tablespoons olive oil

260 min 4 servings Easy

All Recipes

Achieve juicy, flavourful pork chops with this easy dry brining method and a few pantry staples.

Prep

5 min

Cook

15 min

Total

260 min

Servings

Difficulty

Easy

Dry brining is a fantastic technique to enhance the juiciness and flavour of pork chops. Unlike wet brining, this method is simpler and less messy, requiring only salt and time. By drawing out moisture and allowing it to reabsorb, the brine creates a more tender chop with a wonderfully seasoned crust. Ideal for dinner parties or a casual family meal, dry brined pork chops are perfect for those looking to elevate their pork dishes with minimal effort. This method also allows you to customize flavours by adding your favourite herbs and spices.

Instructions

Prepare the dry brine

In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder.

Pro tip: Use freshly ground pepper for a more intense flavour.

Season the pork chops

Pat the pork chops dry with paper towels. Evenly sprinkle the dry brine mixture over both sides of each chop, pressing gently to adhere.

Pro tip: Ensure the chops are evenly coated for consistent seasoning.

Refrigerate the chops

Place the seasoned pork chops on a wire rack set over a baking sheet. Refrigerate uncovered for at least 4 hours, or overnight for best results.

Pro tip: This allows the air to circulate, aiding in a crispier crust.

Preheat the oven

Preheat your oven to 200°C (400°F).

Sear the pork chops

In a large ovenproof skillet, heat the olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.

Pro tip: A hot pan ensures a nice sear, locking in juices.

Finish in the oven

Transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the internal temperature reaches 63°C (145°F).

Pro tip: Use a meat thermometer for accuracy.

Rest and serve

Remove the pork chops from the oven and let them rest for 5 minutes before serving.

Pro tip: Resting allows juices to redistribute, keeping the meat moist.

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Tips & Tricks

Use kosher salt for even brining.
Refrigerate the chops uncovered for a crispier crust.
Add aromatics like garlic or rosemary for extra flavour.

Frequently Asked Questions

How to dry brine pork chops?

Dry brine pork chops by seasoning them with kosher salt and spices, then refrigerate uncovered for at least 4 hours.

What is a basic pork brine?

A basic pork brine includes kosher salt, black pepper, garlic powder, and onion powder.

How long should you dry brine pork chops?

Dry brine pork chops for at least 4 hours, or overnight for the best results.

What temperature should pork chops be cooked to?

Cook pork chops until they reach an internal temperature of 63°C (145°F).

Can you dry brine pork chops in advance?

Yes, you can dry brine pork chops up to 24 hours in advance for convenience.

How does dry brining benefit pork chops?

Dry brining enhances juiciness and flavour by drawing out and reabsorbing moisture into the meat.

Serving Suggestions

Serve these perfectly brined pork chops with a side of roasted vegetables or a fresh salad for a balanced meal. Pair them with a crisp white wine or a light beer to complement the savoury flavours. For make-ahead convenience, you can dry brine the pork chops up to 24 hours in advance. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm them in the oven to avoid drying out.

Nutrition per serving

420

Calories

30g

Protein

32g

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