Go Back
+ servings
Brined and grilled pork chop on a cutting board next to herbs and apples.
Print Recipe
5 from 1 vote

Apple and Herb Pork Chop Brine

Ready for the most flavorful and juicy pork chops you've ever had? This apple and herb pork chop brine adds the most amazing flavor to chops. You may never cook pork chops the same way again!
Prep Time5 minutes
Total Time5 minutes
Course: Brine
Cuisine: American, Barbecue
Keyword: Pork Chop Brine
Servings: 4 people
Author: Susie Bulloch


  • 4 pork chops

Apple and Herb Pork Chop Brine

  • ½ cup fine grind sea salt non-iodized
  • ¼ cup brown sugar
  • 1 Tablespoon granulated onion
  • 1 Tablespoon granulated garlic
  • 8 sprigs fresh thyme
  • ½ gallon apple juice or cider


  • Make the brine. Combine the brine ingredients with the apple juice or cider and whisk until the brine is completely dissolved and no salt remains and the bottom of your mixing bowl.
  • Brine the pork chops. Submerge the pork chops completely and refrigerate. You can invert a plate on top of the chops to keep them submerged or brine in a gallon zip-top bag, pressing the air out completely before sealing. Brine in the refrigerator for an hour per pound of pork chops, but do not exceed four hours in the brine.
  • Grill the chops. Remove the chops from the brine, pat dry to remove any remaining salt or herbs on the surface, and grill or smoke as desired. No additional seasoning is necessary, as the chops will be well seasoned from the brine, but you could add additional salt and pepper to the chops before cooking if you like some extra seasoning.


Calories: 222kcal | Carbohydrates: 3g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 67mg | Potassium: 553mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg