Brined Pork Loin Chops with herb pan sauce
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
These flavorful pork chops come out juicy every time and the herb sauce compliments without overpowering the meat.
  • 4 bone-in pork loin chops about 1½ inches thick
  • 2 teaspoons olive oil
  • salt and pepper
  • 2 tablespoons peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • ⅓ cup kosher salt
  • ⅔ cup brown sugar
  • 1 cup apple juice
  • 8 cups hot water
  • 6 cups ice cubes
Herb Sauce
  • ¾ cup dry white wine
  • 1½ cups chicken stock
  • 1 garlic clove smashed
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon chopped thyme leaves
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken stock
  • ½ teaspoon cornstarch
  1. Toast the peppercorns, coriander seeds and fennel seeds in a dry skillet over medium heat for about 4 minutes until whiffs of smoke rise then transfer to a large non reactive pot.
  2. To the pot, add the rest of the brine ingredients EXCEPT the ice cubes. Stir until the salt and sugar have dissolved then add the ice cubes. Add the pork chops and place the pot in the refridgerator for 4 hours.
  3. After 4 hours remove the chops and rinse with cold water then dry thoroughly with paper towels. Coat the pork with the olive oil and season lightly with a little kosher salt and a few twists from your pepper mill.
  4. While the pork is coming to room temperature get started on the sauce. Add ¾ cup white wine to a fry pan over medium high heat and reduce for about 3 minutes. Add the chicken stock and garlic clove and cook for about 15 minutes until reduced to about ½ cup. Remove the garlic and add the herbs cooking for 1 minute. In a small bowl combine the 2 tablespoons wine, 2 tablespoons stock and ½ teaspoon cornstarch then whisk this slurry into the sauce a cook for another minute until thickened then remove from the heat.
  5. Heat your grill to medium high and cook the pork chops for 4-5 minutes/side rotating ¼ turn after 2 minutes to get good grill marks. Remove and tent with foil and let rest 10 minutes before serving. Quickly heat the sauce and spoon a little over the chops and around the plate.
Recipe by FillYourBelly at