Brined and Buttered Pork Chops


Main Dish
Brined and Buttered Pork Chops

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    Lean pork, such as pork chops, are good for brining. The salt and sugar mixture draws in moisture making for a tender and juicy chop. 

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    Servings and Ingredients

    Serves 4
    4 c. water
    ¼ c. Hy-Vee salt
    2 tbsp. Hy-Vee brown sugar, packed
    4 (12-oz. each) Midwest Pork bone-in loin chops, 1-inch-thick
    24 fresh thyme sprigs, divided
    2 lemons, sliced
    2 Hy-Vee dried bay leaves
    1 tbsp. Hy-Vee whole peppercorns
    10 clove(s) garlic, sliced and divided
    4 tsp. Hy-Vee canola oil, divided
    2 tbsp. Hy-Vee salted butter, divided

    Things To Grab

    • Medium bowl
    • Whisk
    • Paper towels
    • 13x9x2-inch baking pan
    • 10-or-12-inch cast iron pan
    • Spoon


    1. Whisk together water, salt, and brown sugar until salt and sugar dissolve.

    2. Pat pork chops dry with paper towels. Place in a single layer in a 13x9x2-inch dish. Pour brine mixture over chops. Add 12 thyme sprigs, lemon wedges, bay leaves, peppercorns, and 4 cloves garlic. Cover and refrigerate for 4 hours.

    3. Remove chops from brine; pat dry. Heat 2 teaspoons oil in a 10-or-12-inch cast iron skillet over medium heat until shimmering. Add 2 pork chops; cook 14 to 16 minutes or until done (145 degrees), turning once halfway through. remove skillet from heat; add 1 tablespoon butter, 4 thyme sprigs, and 3 cloves garlic. When butter has melted, carefully spoon mixture over chops several times.

    4. Transfer chops and butter mixture from skillet to a serving platter; keep warm. Wipe skillet clean. Repeat with remaining chops. Garnish chops with remaining thyme sprigs, if desired.

      Hyvee Culinary Expert Tip
      Nutrition cannot be accurately calculated for brined foods.
      Hy-Vee Test Kitchen

    Recipe Source:

    Seasons October 2019