• Morgan

How To Make A Basic Brine

Updated: Jun 24

Brining is a great way to add moisture and flavor to your meats. We love it for white meat chicken & pork chops, but you can also use it for any cut of meat you think you might need more moisure in.


1 qt. water

1/3 cup kosher salt (The best one for this is Morton's kosher salt - NOT table salt!)

1/2 cup sugar


All you do is make your brine (we typically use this big drink pitcher that is 2 qts. capacity.)

(The floaties in the brine are some herbs...the only salt we had late last night was a salt herbs de provence mix, so these pork chops might be a little extra flavorful!)



And place your meats inside. Leave the meats in there for at least 30 min, but no more than 8 hours. The thickness of the meat should be the determining factor.



Tonight we will be making pork chops & pumpkin soup!

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