• Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 240 (inactive)


Alton Brown's "Good Eats" program started me brining meats before I grill them, but I didn't care for the vinegar in his pork-chop brine recipe that I found at I then started tinkering to find a balance that I preferred. The prepared mustard provides just a little vinegar, but not so much as to give the results I was trying to avoid. My thanks to Alton, but I think I prefer this mix. Try them both, and see if you agree. Alton's recipe:


  • • 4 boneless pork loin chops
  • • 3 Cups hot water
  • • 24 oz. (3 Cups) of ice
  • • ½ Cup Brown Sugar
  • • ½ Cup salt, the finer, the better
  • • 3 Tablespoons prepared mustard
  • • 2 teaspoons red pepper flakes
  • • 1 Tablespoon freshly-crushed or ground whole coriander seed
  • • 2 tsp dried thyme
  • • 1 Tablespoon dried sage flakes
  • • 1 tsp garlic powder
  • • 2 tsp. freshly-ground black pepper, plus additional ½-1tsp for cookig phase
  • • 2 Tablespoons light olive oil (NOT extra-virgin olive oil) for just before grilling


  • • In a stainless steel mixing-bowl, mix sugar, salt, mustard, and other herbs and spices
  • • Carefully pour in the 3 cups hot water, whisking until salt and sugar are dissolved.
  • • After the hot mixture has cooled for a few more minutes, add in the ice.
  • • Place pork chops in the iced brine mixture, cover securely, and refrigerate for 2-8 hours (At least 4 hours, is ideal; but absolutely no more than 12 hours) on the bottom shelf of your refrigerator. (To avoid cross-contamination of uncooked products)
  • • After brining, remove chops from brine, pat between paper towels to remove excess moisture, then brush lightly with any light olive oil.
  • • Season with pepper (but no more salt), or according to your own seasoning preference. (McCormick Salt-Free Garlic and Herb Seasoning is nice, if you like)
  • • Cook on a pre-heated charcoal or gas grill, 5-8 min per side, depending on thickness, and how high the grill heats

Categories: Brining  Broil/Grill  Main Dish  Pork  Savory 

Author Credit: Alton Brown

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