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RECIPE: Herb-Brined Pork Sirloin Chops

February 5, 2021

Want to serve the juiciest pork chops ever? Here's an herb-infused brine recipe. When used with our pork sirloin chops, you'll get aromatic flavor explosions and no dry bites to be found!

Ingredients:

4 Pasture-Raised Pork Sirloin Chops

Brine:

  • 1 C kosher salt
  • 1 gallon water
  • 1 tsp cracked peppercorns
  • 2 bay leaves
  • 1 tsp chopped garlic (about 2 cloves)
  • 3-4 sprigs fresh rosemary


Tools:

  • Large container to hold 4 chops plus gallon of your brine. Glass is best.
  • Meat Thermometer


Instructions:

  1. In a sauce pan, add salt and 2 cups of water. Heat and stir until salt is dissolved.
  2. Add herbs and spices and allow to cool.
  3. Add herb mix to 14 C cold water (making 1 gallon).
  4. Place pork chops in large container and pour in brine.
  5. Put container in refrigerator and allow to soak for 8 to 12 hrs.
  6. When you are ready to cook your meal, remove pork chops from container. If you know you like your food only slightly salted, rinse each chop under running water.
  7. Pat the meat dry with a towel.
  8. Cook according you your favorite method. Pan fry, grill, broil, you name it! See temperature tips below to avoid overcooking.
  9. Share with family and friends--you'll love these.


Don't overcook your amazing, pasture-raised pork chops!

We recommend using a meat thermometer to KNOW the exact internal temperature of your upcoming meal. Avoid ruin and dry pork chops by nailing the internal temperatures.

Flip your chops when the internal temperature reaches 120°F.

Remove from heat when the internal temperature reaches 140°F.

Allow chops to rest for 5-10 min after removing from heat. They will continue to cook internally reaching 145°F. You'll be dazzled by their amazing flavor and juiciness.

If you want more details about how to grill pork chops to the ideal temperature for maximum juiciness, we have a separate recipe for you. It works for pork chops, pork sirloin chops, and pork steaks.--->Click to view the grilling recipe.

Eileen Napier

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