STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Rosemary Pork Chops - Brined

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is something we tried, because I keep hearing this holiday season about brining being the way to go with all types of meat. I had never brined anything before, but after one taste of these pork chops, I AM SOLD! This recipe is an adaptation from something I found on the Internet, but the original had lots of other ingredients. I wanted my first test for brining to be really simple to tell what brining really does for meat without overloading it with various flavors. This is written exactly as we did it. If you've never brined anything before, TRY THIS, it's incredible!”

Ingredients Nutrition


  1. We started with frozen pork chops. I'm unsure how this affects the timing, but it is an easy way to defrost meat!
  2. To make the brine, mix one cup of hot water with salt, pepper, and rosemary. Mix well.
  3. Place pork chops into a gallon size ziplock bag, and add 2 cups of cold water. Pour the brine into the bag. shake and massage the bag to mix well.
  4. Place the meat bag into the refrigerator to sit for 4-6 hours. Occasionally take the bag out and massage the meat a bit to distribute flavors.
  5. After the brining time, take the meat out to rinse the bag and meat in cold water. If you are not going to cook immediately, place the pork chops back into the bag and refrigerate for another day or so.
  6. To cook, heat the olive oil in a large skillet over medium high heat.
  7. sprinkle the bread crumbs on the pork chops lightly.
  8. Sear the pork chops in the oil for a minute, then reduce heat to medium until done. We like it best when the breadcrumbs are nicely browned.
  9. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a