I’ve experimented to find out the perfect way and amount of time to brine pork chops. You will love this pork brine recipe and method because the pork always turns out so juicy and tasty.
Sometimes pork chops are dry and flavorless, but there are two things that can make them taste and feel better: (1) Not cooking them too long (pork should be slightly pink in the middle, at about 145°F); and (2) Putting them in a wet brine to add salt, flavor, and moisture. A bunch of tests were done to find the best pork brine mixture and the right amount of time to brine pork chops of different sizes.
If you want to skip straight to the recipe, click here. Below are more details about how to do this.
Brining is the process of soaking meats in a salt water solution before cooking. Why would you need to do that? There’s a few reasons actually.
The meat soaks up the salt water which results in meat with more moisture, even after cooking. The salt also changes the texture of the meat, making it more tender. In addition, that salt is adding seasoning and flavor for a more delicious dish. For more information about brining, head over here.
So, brining is the best way to make a pork chop that is juicy, tender, and full of flavor.
Brined pork chops are a favorite weeknight dinner in many households. The salt solution infuses the lean chops with flavor and moisture, ensuring they stay juicy when cooked. But what happens when you end up with extras? Can you freeze brined pork chops?
The answer is yes! Freezing brined pork chops is an effective way to preserve their quality and locker in the brine’s benefits With proper freezing and thawing methods, brined pork chops stay tender and packed with flavor
Read on for a complete guide to successfully freezing brined pork chops.
First, let’s review why brining makes pork chops so tasty and juicy.
Brining involves soaking meat in a saltwater solution before cooking. The salt in the brine dissolves some of the muscle proteins, allowing them to hold onto moisture.
Through the process of osmosis, the pork absorbs some of the brine solution. This infusion adds flavor and increases juiciness and tenderness.
Brining is especially useful for lean meats like pork chops. It helps them stay moist when exposed to high cooking heat.
Common brine ingredients include:
- Water
- Salt
- Sugar or honey
- Herbs and spices
- Apple cider vinegar or citrus juice
The salty brine penetrates deep into the meat for seasoning throughout. Brined pork chops are noticeably more flavorful and tender.
Can You Freeze Brined Pork Chops?
Yes, you can absolutely freeze brined pork chops. Freezing stops the brining process, locking in the salt’s moisture-retaining effects.
When frozen and thawed properly, brined pork chops retain their:
- Seasoned flavor
- Tenderness
- Juiciness
Freezing gives you access to brined chops anytime. And since freezing halts brining, you avoid over-brining the meat.
How to Freeze Brined Pork Chops
Follow these simple steps for freezing brined pork chops:
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Rinse chops – Remove chops from brine and rinse under cold water. This removes excess salt.
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Pat dry – Dry chops thoroughly with paper towels. Moisture leads to freezer burn.
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Wrap individually – Wrap each chop tightly in plastic wrap or foil. This prevents freezer burn.
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Bag chops – Place wrapped chops in zipper freezer bags, removing excess air.
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Label bags – Write date and contents on bags with permanent marker.
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Freeze promptly – Freeze bags flat within 2 hours of brining.
Those steps lock in the benefits of brining for delicious pork chops anytime!
How Long Does Brined Pork Last in the Freezer?
When stored at 0°F or below, brined pork chops last 2-3 months in the freezer before quality declines.
For absolute best flavor and texture, aim to cook frozen brined chops within 2 months.
To maximize shelf life, monitor your freezer temperature to ensure it’s at 0°F or colder. Temperatures above 0°F decrease frozen food longevity.
Properly frozen and thawed, brined pork chops retain their juicy, seasoned quality even after freezer storage.
Tips for Freezing Brined Pork Chops
Follow these tips for the highest quality frozen brined pork:
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Chill chops thoroughly before freezing to minimize cell damage.
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Freeze chops as quickly as possible at the coldest freezer temp.
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Double wrap chops in plastic wrap and foil to prevent freezer burn.
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Portion chops in meal sizes for easy thawing and use.
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Label bags carefully with contents and freeze date.
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Avoid refreezing thawed brined pork chops.
Those best practices ensure your brined pork chops stay delicious straight from the freezer!
How to Thaw Frozen Brined Pork Chops
Never thaw brined pork chops at room temperature. Bacteria multiply rapidly in the “danger zone” between 40°F-140°F.
Instead, use these safe thawing methods:
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Refrigerator thawing – Thaw chops slowly in the fridge overnight.
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Cold water method – Seal chops in a bag and submerge in cold water. Change water every 30 minutes.
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Microwave thawing – Defrost chops in 10-second bursts, flipping occasionally. Don’t cook them.
Once thawed, cook brined pork chops within 2 days for best flavor, texture, and food safety.
Avoid refreezing thawed brined chops, as this causes more ice crystals to form, damaging the texture.
How to Cook Thawed Brined Pork Chops
Thawed brined pork chops cook up just as delicious as fresh chops!
To pan-fry: Pat chops dry and season with black pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Cook chops 4 minutes per side until browned and 145°F internal temperature.
To bake: Preheat oven to 400°F. Rub chops with oil and seasonings. Bake 15-20 minutes until internal temperature reaches 145°F.
To grill: Preheat grill to medium-high heat. Oil grates to prevent sticking. Grill chops 4-5 minutes per side until nicely charred.
Check temperature to ensure food safety. Let chops rest 5 minutes before serving.
Is Freezing Brined Pork Chops Worth It?
Freezing brined pork chops offers many benefits:
- Preserves the flavor and moisture benefits of brining
- Saves time by having seasoned meat ready to cook
- Lets you buy chops in bulk and freeze extras
- Provides access to brined chops anytime
- Locks in freshness and quality for 2-3 months
Overall, freezing brined pork chops is absolutely worth it! As long as you freeze, thaw, and cook the meat properly, brined pork chops maintain their delicious flavor and tender texture.
So go ahead and stock up on brined pork chops when they go on sale. With the right freezing methods, you’ll have juicy, flavored chops ready to cook anytime.
How To Brine Pork Chops
To make the best brined pork chops, mix the standard brine in a medium-sized bowl that can fit all of your chops. Add the pork chops to the brine, then cover and let this stand for one hour.
It’s perfectly safe to have the cold brine and chops on the counter for 1 hour. Any longer wouldn’t be safe. If you want to refrigerate the pork chops while they’re brining, that’s fine too. No matter what, set a timer for 60 minutes. You don’t want them to be in the brine for more than that; two hours is the most.
How Long Should I Brine Pork Chops?
I did the bulk of my testing using those center-cut bone-in pork chops that were 1-inch thick. Please keep in mind that I tested some thinner chops along with the 1-inch thick chops. I’ll talk about those below.
I put the 1-inch pork chops in the salt brine for 15, 30, 1, 2, 4, and 8 hours to see how they would turn out. The 15-minute and 30-minute brined pork chops had a good seasoning on the outside, but they were still tough when they were done cooking. The 4-hour and 8-hour brines were unbearably salty and the meat was overly soft. I don’t recommend that unless you reduce the amount of salt used in the brine.
The best brining times for the one-inch thick chops is therefore between one and two hours. For this long, the chops had just the right amount of seasoning and were soft all the way through, even the middle, which is usually the driest part. And, importantly, it wasn’t so long that the chops got too salty.
How-To: Brine & Cook Pork Chops
FAQ
Can you freeze pork after brining?
Should I brine before or after freezing?
Can you freeze uncooked pickled pork?
What happens when you freeze brine?
Can you freeze brined pork chops?
Pork chops can be frozen in brine for around 3 months. Place two pork chops into a freezer bag, submerge in brine and then seal the bags up before popping them into the freezer.
How long do you brine pork chops?
Using table salt will make your brine (and your pork) way too salty. Do not brine for too long, or you risk overly-salty, mushy meat. Thick-cut, bone-in chops do best in the brine for 1-4 hours, while thinner boneless chops are fine with just 15-30 minutes (or up to 2 hours). Rinse pork chops after brining. Discard the brine solution and pat dry.
Can you freeze pork chops?
Pork chops can be frozen in brine for around 3 months. Place two pork chops into a freezer bag, submerge in brine and then seal the bags up before popping them into the freezer. Was this helpful? Lewis is a writer and cook from the UK – he loves to spend his free time in the kitchen creating odd and delicious Italian-inspired dishes.
Which pork chops should i brine?
From my testing, the best pork chops to brine are the center-cut rib chops, ideally 1-inch thick. These chops are made up of lean loin meat attached to a rib bone. That lean meat and the thickness really lets the brining effect shine. How Long Should I Brine Pork Chops?