I log this here for convenience sake, so I can reference one pork brine recipe, amongst the many available, to tweak and adjust as I go.
I started with the recipe from Thomas Keller’s Ad Hoc at Home, which everyone should not only own but have on hand to give as gifts.
His recipe seems to be made for a restaurant kitchen or for a small army. Since I am just one, I adjusted down to two pork chops-worth.
2 tablespoons+ honey
3 bay leaves
1 large rosemary sprigs
5 sprigs thyme
5 sprigs parsley
10 large garlic cloves, crushed
10 black peppercorns
1/4 cup kosher salt
2 cups water
- Combine all in pot, bring to boil, dissolve salt.
- Cool completely before adding pork.