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Asian-Brined Pork Chops

Asian-Brined Pork Chops


Asian-Brined Pork Chops Recipe

Adapted from Food and Wine, January 2013
Serves 4 | Prep Time: 10 minutes | Cook Time: 12 minutes


4 bone-in pork chops, 3/4-inch thick
1/8 teaspoon salt or to taste
1 tablespoon cooking oil


3/4 cup mirin
1/2 cup low sodium soy sauce
3 ounces fresh ginger, thinly sliced
6-8 small dried chilies
1 orange, thinly sliced
1 1/2 tablespoons sesame oil
1 1/2 cup cold water

Garnish (optional):

Mint leaves


Lightly season the pork chops with the salt.

Mix all the ingredients for the Brine in a container or pot, just big enough for the pork chops. Marinade the pork chops in the Brine for at least 8 hours or overnight.

Before cooking, remove the pork chops from the Brine and let them come to room temperature. Pat the pork chops dry with paper towels.

Heat the cooking oil in a non-stick skillet on medium heat. Pan-fry the pork chops for about 4-5 minutes each side. Transfer and wrap the pork chops with foil. Let them rest for 8-10 minutes before serving.

Cook’s Note:

You can choose to use boneless pork chops. Adjust your cooking time accordingly.

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8 COMMENTS... read them below or add one

  1. This really does look good. We’ve brined turkey and chicken but haven’t yet tried pork. Bound to make the meat juicy and flavourful.

  2. suziwombat

    I remember mum visiting me in Sydney and she was slightly appalled at the idea of brining meat. It seems that soaking meat in water solution is against every principle of Chinese cooking (my mum’s way that is! She’s Hainanese!). Think I managed to convince her with the finished product ;-) So I am very sure that this is a fantastic recipe and will try it myself very soon. I used to make pork chops and have given up because they dried out like old leather! haha

  3. Joanne Lagueux

    Delicious!!! I’m not one to review a recipe when I’ve made modifications to a few ingredients, but I have to make an exception here. I used a lemon because I was out of oranges. I added a little bit of brown sugar to account for the bitterness of the lemons. I left out the chilies because I don’t like them! I meant to throw in some red pepper flakes, but I forgot. I used my own foolproof cast iron skillet method for chops. These pork chops were amazing! I usually brine pork chops because it’s a pretty good way of ensuring moist chops, but the flavor of these puts this brine at the top of my list! Next time I will make sure I have oranges. Thanks for another wonderful recipe. Next on my list are the chocolate chip meringue cookies. :)

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