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Alton Brown's 2-Hour Mustard Brine For Pork Chops


  • 5 thick loin-end pork chops (can use less, or use what ever cut pork you wish)
  • ¾ c kosher salt (DO NOT use regular white table salt!)
  • 1 c brown sugar
  • 1 tbsp black peppercorns
  • 1 tbsp mustard powder (do not use prepared mustard!)
  • 2 c cider vinegar (heated until hot)
  • 1 lb ice cube


  1. In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.

  2. Let the mixture stand for 20 minutes at room temperature to develop flavor.

  3. Add in the ice cubes and shake to melt most of the ice.

  4. Add in the pork chops, making certain that the meat is completely covered with the brine.

  5. Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).

  6. Rinse the pork well under cold water before cooking.

  7. Cook as desired.

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