Salt Cured Pork Chops

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“I was never a fan of pork chops until I tried this recipe which has become a family favorite. These chops are not only simple to make but turn out moist and tender every time. Although the process takes time the physical preparation is very minimal and very easy to do. This recipe is based on approximately 3/4 inch chops, with thicker chops I increase the cure time and thinner chops would be decreased. Feel free to add any dried herbs or spices to the cure, I just use black pepper. I store any leftover cure in sealed container and put it in the freezer.”
7hrs 15mins

Ingredients Nutrition


  1. Combine the salt, sugar, and pepper. Mix well.
  2. Put the chops on a wire rack in a baking pan or any container that is large enough to accommodate the rack.
  3. Generously cover the chops with the cure using about 2-3 tablespoons per chop making sure they are totally covered with the cure.
  4. Place the container of chops in the fridge for 6 hours uncovered.
  5. Remove from fridge and thoroughly rinse the chops and pat dry.
  6. Place the chops back into the container on top of the rack and return to the fridge for at least 1 hour.
  7. Heat cast iron skillet medium to medium high with the cooking oil and cook the chops flipping once until cooked through.
  8. Grilling is excellent as well!

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