2-hour Mustard Brine for Pork Chops or Roast from Alton Brown

Recipe adapted from www.food.com

Grilled Pork Chop from Grilling 24x7


Overcooking is often a concern when cooking pork, since it can dry out so quickly, but this recipe all but guarantees your end result to be both juicy and delicious.



5 thick loin-end pork chops (can use less or whatever cut pork you wish)

¾ cup Kosher salt (DO NOT use regular white table salt)

1 cup brown sugar

1 tablespoon black peppercorns

1 tablespoon mustard powder

2 cups cider vinegar (heated until hot)

1 lb ice cubes


In a large plastic container with a lid put the salt, brown sugar, peppercorns, and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely. Let the mixture stand for 20 minutes at room temperature to let the flavors develop.

Add in the pork chops, making certain that the meat is completely covered with the brine. Cover with lid and refrigerate for two hours (NO MORE than two hours, or your meat will turn out too salty!). Rinse the pork well under cold water and pat dry before cooking. Cook as desired.