Brining pork doesn't have to be confusing. This simple guide shows you how to brine pork with one reliable, not-too-salty pork brine recipe that works for chops, tenderloin, and roasts. Brining helps pork stay juicy, well-seasoned, and forgiving-especially if it tends to dry out. I'll walk you through the basic ratio, salt options and brands, and how long to brine for great results.
Brining is one of the simplest ways to ensure pork stays moist and flavorful from edge to center. This guide goes beyond the recipe - you'll find a quick salt-to-water chart below that accounts for different salt brands, so you can match the exact brine strength I use in my kitchen. Whether you're preparing a quick weeknight dinner or a holiday roast, this method delivers consistently juicy, delicious results.
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Why You'll Love This Pork Brine
- Locks in moisture - Helps keep pork juicy and tender after cooking.
- Works for multiple cuts - Great for tenderloin, chops, loin, and roasts.
- Customize flavors - Add herbs, spices, or aromatics to suit your taste.
- Minimal prep time - Just mix until dissolved.
For a delicious pork tenderloin recipe, try this roast pork tenderloin with Dijon mustard sauce.
Ingredients You'll Need
- Water - The base for the brine; use filtered water if possible.
- Salt - Kosher salt works best for brining. See the salt chart below for recommended brands. It dissolves easily, has a clean flavor, and doesn't contain additives like anti-caking agents, which can leave a metallic taste.
- Brown sugar - The classic choice for a pork brine, adding balance to the saltiness. You can also use honey or maple syrup for a different flavor.
- Garlic - Use fresh garlic cloves for the best flavor.
- Herbs - Fresh thyme or rosemary sprigs work beautifully.
- Pepper - Whole peppercorns add gentle heat and aroma
Please see the recipe card for measurements.
Chef's Tip - Salt Brands Matter
Not all kosher or sea salts weigh the same by volume, which means a "½ cup" can vary dramatically in actual saltiness. Morton kosher salt is denser - ½ cup weighs about 120 g - while Diamond Crystal kosher salt is lighter at about 73 g for the same volume. La Baleine sea salt falls in between at about 100 g per ½ cup, and it's my go-to for brining because of its clean, consistent flavor and mid-range density. I also keep Redmond Real Salt kosher salt in my kitchen for everyday seasoning, but for brines I usually reach for La Baleine. For the most consistent brine, measure salt by weight rather than volume, matching the weights in my chart below.
This sour cream pork chops recipe benefits from a quick pork chop brine first for even juicier, more flavorful meat
Substitutions and Variations
- Sugar substitute - Swap brown sugar for golden monk fruit.
- Citrus brine - Add citrus zest and juice along with your favorite herbs and spices.
- Fall brine - Swap part apple juice for water and use maple syrup in place of brown sugar for a seasonal twist. See the recipe card notes at the end.
Pork Brine Salt Chart
Salt measurements can be tricky in brine recipes because the same "½ cup" can weigh very differently depending on the brand and type of salt. This chart is for 8 cups (1.9 L) water. If you use a different amount of water, scale the salt up or down proportionally.
Quick scaling tip: For 4 cups water, use half the salt. For 16 cups water, use double the salt.
Download My Pork Brine Salt Chart
Want a printable version to keep in your kitchen? Click here to download the PDF.
| Salt Brand / Type | Weight per ½ cup | Target Weight for Recipe | Salinity %* |
|---|---|---|---|
| Morton Kosher Salt | ~120 g | 120 g (½ cup) | ~6.25% |
| Diamond Crystal Kosher | ~73 g | 120 g (~¾ cup) | ~6.25% |
| La Baleine Sea Salt | ~100 g | 120 g (~scant ⅔ cup) | ~6.25% |
| Redmond Real Salt Kosher | ~112 g | 120 g (~slightly over ½ cup) | ~6.25% |
| Table Salt (not recommended) | ~146 g | 120 g (~scant ½ cup) | ~6.25% |
Chef's note - 6.25% brine is a standard medium-strong brine for pork.
How to Brine Pork Chops (Using the Salt Chart)
- Thickness matters - Thicker chops can handle a longer brine; thin chops brine fast and can get overly salty.
- Typical brine time range - Plan 30-60 minutes for thin chops and 1-4 hours for thicker chops (depending on brine strength and how salty you like them).
- Don't over-brine thin chops - For chops around ½-¾ inch, keep it on the shorter end so the texture stays tender, not "cured."
- Pat dry before cooking - Remove chops from the brine, pat very dry, then cook-this helps you get better browning and prevents steaming.
Chef's Tip - Skip the Brine if Pork is Pre-Seasoned
Some pork cuts are sold already "enhanced" with a salt solution for tenderness and moisture. Check the package label - if it lists water, salt, or broth, it's already brined and doesn't need this recipe. Brining again could make it too salty.
How to Make Pork Brine
Simply dissolve the salt and sugar in the water, then add the aromatics. Pork brine is ready to use. If making ahead, cover and refrigerate.
This pistachio-crusted pork rib roast would benefit from an 8-12 hours brine, and it beautiful for holidays.
Chef's Tip: You can make pork brine 1-2 days ahead and store it covered in the refrigerator. If your brine includes fresh garlic, the flavor can intensify over time, so add it closer to brining time for a milder taste.
How to Use Pork Brine
Download My Pork Brine Salt Chart
Want a printable version to keep in your kitchen? Click here to download the PDF.
- Place pork in a large non-reactive container or resealable bag.
- Pour cool brine over the meat until fully submerged.
- Refrigerate for the recommended brining time (see recipe notes):
- Pork tenderloin or pork chops: 1-4 hours
- Pork loin or roasts: 8-12 hours (but not longer).
- Remove pork from the brine and discard the liquid.
- Rinse briefly to remove surface salt, then pat dry with paper towels.
- Season lightly (the brine has already added salt) and cook as desired - grilling, smoking, roasting, or pan-searing.
Recipe FAQs
Yes. This all-purpose pork brine works for pork chops, pork tenderloin, pork loin, and roasts. You can also adapt it for ribs or pulled pork to help keep the meat juicy and flavorful. If you are specifically looking for a pork chop brine recipe, this is a great one.
Yes. After brining, remove the pork, discard the liquid, and rinse briefly under cold water to remove excess surface salt. Pat completely dry before cooking for the best sear and crust.
Absolutely. Brining pork before smoking, grilling, or roasting helps lock in moisture and adds flavor from the inside out. Just be sure to adjust any added salt in your rubs or marinades to account for the brine (less salt if any).
Brining time depends on the pork cut and thickness. Pork tenderloin or pork chops need 1-4 hours. Thin pork chops can even benefit from just 30 minutes in brine, while pork tenderloin is good up to 2 hours. For larger cuts like pork loin or roasts can go 8-12 hours maximum. Avoid over-brining, which can make the meat too salty and risk a mushy texture.
Pork Recipes To Try With Brining
Although I usually dry rub (aka dry brine) my back back ribs, some people do both. Brining does work great on many cuts of pork!
Did You Make This Recipe?
If you use this pork brine, please let me know what you used it for and leave a comment. I appreciate your feedback and enjoy hearing from you. And please leave a rating. They really help other readers.
📖 Recipe
Pork Brine
Equipment
- 2 quart container
Ingredients
- 8 cups filtered water
- ½ cup kosher salt See the salt chart to measure for your brand in post
- ¼ cup brown sugar or golden monk fruit
- 2 large peeled garlic cloves smashed
- 3-4 fresh herb sprigs thyme or rosemary
- 1 large bay leaf
- 1 teaspoon whole black peppercorns
Instructions
Make the brine
- In a 2 quart container, stir cold water, salt, and sugar until dissolved; add garlic, herbs, bay leaf, and peppercorns. Brine can be made ahead 1-2 days, covered, and refrigerated.
Use brine-submerge pork
- Place pork in a zip-top bag or shallow dish. Pour brine over it is completely submerged or covered. The important part is to choose the right container so the pork cut is totally submerged.
Refrigerate pork
- Refrigerate pork for the recommended brining time. Pork tenderloin or pork chops: 1-4 hours. Pork loin or roasts: 8-12 hours (but not longer). Even thin pork chops will benefit from a short brine of 30-60 minutes at room temperature, on the counter (yes it is safe).
Proceed with recipe
- Remove pork from the brine, rinse off any surface salt, pat dry with paper towels, and proceed with recipe. Season lightly as the brine already added salt.
Notes
- 4 cups (1 quart) filtered water
- 4 cups (1 quart) natural apple juice
- ½ cup kosher salt
- ¼ cup pure maple syrup
- 2 tablespoons cup brown sugar (optional)
- Garlic, herbs, spices to taste as in the basic brine recipe.
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Porsche guy says
Worked nicely for my pork tenderloin, easy to do too. Added subtle flavor and moistness.