Peppercorn Brined Pork Chops

Carol Junkins


This recipe came from "The Daily Meal" Easy to marinate overnight in fridge and put on the grill for an easy yummy dinner.

Picture is also from "The Daily Meal"


★★★★★ 2 votes

8 Hr
10 Min


  • 4 qt
  • 1/2 c
    coarse salt
  • 1/2 c
  • 1/4 c
    whole black peppercorns
  • 1
    dried habanero pepper
  • 8
    boneless 1 1/2 inch thick pork chops
  • ·
    thyme sprigs , for garnish

How to Make Peppercorn Brined Pork Chops


  1. In a pot, bring the water to rolling boil over high heat. Add the salt, sugar , peppercorns, and habanero. Remove from heat and let cool at room temperature.
  2. When the brine is cool, place the pork chops in the brine. Make sure that they are completely submerged. Cover and refrigetate overnight.
  3. When your ready to cook the pork chops, preheat the grill for at least 10 minutes so it will be hot enough to sear the meat. Pat the pork chops dry with paper towls and grill them until a meat thermometer reads 150 degrees, 4-5 minutes on each side. Let rest for 3 minutes before serving.
  4. NOTE: Use boneless pork chops for even cooking times. The beauty about brining pork chops is that the salt kills most of the bacteria so you don't have to overcook the meat until it is dry and inedible. Brined meats remain moist, juicy, and most of all delicious.
    Adapted from "The Fire Island Cookbook" by Mike DeSimone and Jeff Jensen

Printable Recipe Card

About Peppercorn Brined Pork Chops

Course/Dish: Pork Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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