If you’re a procrastinator, six hours is your hard ceiling. No exceptions. Even a thick, double-cut chop will start to suffer after that. You’ll get a crust that sets like concrete in the pan.
I once left pork chops in a brine for eight hours. They looked beautiful. Then I cooked them, and they tasted like a tear-soaked potato chip. Don’t be me. Be better.
Easy Pork Chop Brine (Best Brine for Pork Chops) - TipBuzz
Why People Get It Wrong
You see recipes online screaming “BRINE OVERNIGHT FOR BEST RESULTS!” That’s chicken talk. Or turkey talk. Pork is different. Pig meat is leaner and more delicate. It’s not a bird with a thick breast.
Here’s a quirky detail: brining pork chops is basically fast-forward curing. Curing turns pork into ham. You don’t want ham tonight. You want a juicy pork chop. So keep it short.
