Judy Rodgers' Brined Pork Chops

Time 15 minutes
Yields Serves 4
Judy Rodgers’ Brined Pork Chops
(Gary Friedman / Los Angeles Times)

Combine the water, sugar, salt and herbs in a large bowl. Stir to blend and dissolve the sugar and salt. Add the pork chops to the brine, cover the bowl and put the bowl into the refrigerator. Check several times on the brining and stir any salt or sugar that has not been dissolved.


You can cook the chops after 24 hours or wait until they have brined for 36 hours. Pan-fry the chops in the olive oil and butter in a skillet over high heat or cook them in a grill pan over high heat, 8 to 10 minutes.

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