This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

These pork chops are wonderful on their own but feel free to add your favorite glaze for pork. These would be great glazed with orange marmalade, honey, balsamic glaze, sweet chili sauce or even plum sauce.

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Brined Pork Chops


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  • 4 cups water, divided
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons pickling spice
  • 2 bay leaves
  • One sprig each rosemary and thyme
  • 4-6 pork loin chops


In a medium saucepan, heat 2 cups water to a simmer.  Add salt and sugar. Stir until dissolved. Add pickling spice, bay, rosemary and thyme. Simmer for 2-3 minutes. Add remaining water and cool brine to room temperature.

Place pork chops in brine and refrigerate for at least 2 hours, but no longer than 8 hours. 

Remove chops from brine. Rinse and pat dry. The chops will be salty from the brine – no need to season before cooking. Brined chops are great on the grill or pan fried.

This brine is also delicious with apple juice! Substitute 4 cups apple juice for the water and omit the brown sugar.
Recipe from Central Market Mill Creek - Culinary Resource Center
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