Posted in - Pork

Minnesota Delights: Brined Pork Chops

Bachelor Farmer’s Brined Pork Chops


Adapted from the Bachelor Farmer’s recipe found on the Msp/St.Paul Magazine website

10 (16 oz.) double-cut pork chops
1 cup kosher salt
2 T. cure #1 (your local butcher might have it, or you can order it online)
2/3 sugar
1 carrot, finely sliced
1 celery stalk, finely sliced
6 whole cloves
6 juniper berries (you can get from Penzey’s)
8 cups cold water
8 cups ice

Prep Day: Combine the vegetables, spices, sugar, and salts with the water. Bring to a boil. Pour over the ice. When the ice has totally melted and the mixture is cool, submerge the chops in the brine. Refrigerate for 48 hours.

Serve Day: Three hours prior to grilling, pull the chops out of the brine and pat them dry.

Have your grill at a medium heat. Brush the chops lightly with a neutral oil, then season with pepper and lightly with salt. Grill until the chops are to the desired doneness (we like ours medium rare).

When finishing off the pork chops make a Peach Sorghum Bourbon Glaze

1/2 jar of peach preserves, about 1/2 -/34 a cup more or less
1.5 Tablespoons of sorghum syrup
2 Tablespoons of bourbon

Combine in a saucepan and heat until combined.

Drizzle the peach glaze over the pork chops and serve.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s