Pork chops are a home cooking staple, whether sizzled on a barbecue or seared in a pan. Yet, too often, this popular cut turns tough and dry when cooked, even with a delicious marinade of herbs and spices. You might think adding oil or butter is the key to making dry chops juicy and enticing, but a chef at Food52 suggests a better, frugal tip. Chef and content creator Noah Tanen argues the secret to succulent chops is less about complicated technique and more about preparation.
He said: “A good brine works wonders on pork, locking in moisture and infusing it with subtle seasoning.” His solution is unusual, but it aligns with what culinary professionals have been doing for years: season deeply first, then cook quickly and at high temperatures. For many home cooks, brining sounds like extra work, but Noah says you can find the perfect brine in a popular jarred food you likely already have in the cupboard.
The overlooked hero is the liquid from an everyday staple: the brine sitting in your jar of gherkins.
When cooking pork chops, keep the liquid in the jar and let it do the heavy lifting instead of pouring it down the sink.
In Noah’s words, for “a lower-effort way to get maximum flavour and juiciness, simply pour any leftover pickle brine directly over a couple of pork chops in a lidded container”. The result is chops that stay succulent and forgiving with very little effort.
Gherkin brine is already balanced — salted, lightly acidic, and perfumed with spices that match pork’s sweetness. It seasons from the inside to help the muscle fibres hold moisture while building flavour.
Crucially, it expands the margin of error. Noah describes brining as “absolute insurance against overcooking,” meaning even if you drift beyond the perfect sear, you’re still rewarded with a juicy bite.
The method is straightforward, but you will need a few hours to soak the chops, or leave them overnight if time permits.
Transfer the raw pork chops to a lidded container, cover them with the gherkin brine, and refrigerate.
Choose bone-in loin or rib chops that are 2.5–3cm thick. These chops take well to brining without becoming too soft. Score the fat cap with shallow cuts so it renders and crisps instead of curling.
When you’re ready to cook, lift the chops out, pat them very dry, and heat a heavy pan to a roaring heat.
Don’t crowd the pan; you want fierce heat for a browned crust.
Noah suggests searing “with butter, hard herbs, and garlic.” For doneness, he suggests using a thermometer to ensure an internal temperature of 145F (63C).
The flavour in the brine isn’t just good for the pork but lends itself to easy pairings. “A rich potato or cabbage dish” is what Noah opts for. Think potatoes dauphinoise, creamy mash or braised cabbage.
