- 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.