Marinades · Get Pickled Brines

Brined Pork Chops

Get Pickled Brines Original, Spicy and Horseradish pickle juice bottles

Make Brined Pork Chops with Get Pickled Brines Horseradish pickle juice. Pan-sear and oven-finish bone-in chops with black pepper and optional dill.

4 servings · 3 hours marinating + cooking · Made with Horseradish

Pan-seared bone-in pork chops without garnish on sage-green stoneware beside a Get Pickled Brines Horseradish bottle in a farmhouse kitchen

Ingredients

  • 4 bone-in pork chops, about 2 cm thick
  • 1 bottle (355mL) Get Pickled Brines Horseradish pickle juice
  • 1 oz neutral oil
  • Black pepper; fresh dill, optional

Method

  1. Coat chops in brine in a covered dish. Refrigerate 3 hours, turning once.
  2. Discard brine, pat dry and season with pepper. Sear in the oil, then finish in a 175°C / 350°F oven until the thickest part of every chop reaches 71°C / 160°F. Rest 5 minutes.

Adapted from Joel Gamoran via Leite's Culinaria. Horseradish brine is our variation; extra salt omitted and temperature adjusted to Health Canada guidance. Source recipe ↗

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