Recipe courtesy of Lockeland Table
Episode: Nashville
6 hr 5 min
5 min
1 gallon brine


  • 3/4 cup kosher salt 
  • 3/4 cup granulated sugar 
  • 6 fresh parsley stems 
  • 6 sprigs fresh thyme 
  • 5 black peppercorns 
  • 3 bay leaves 
  • 2 cloves 
  • 1 clove garlic, crushed
  • 1 star anise 
  • Pork chops


Combine 1 gallon water, the salt, sugar, parsley, thyme, peppercorns, bay leaves, cloves, garlic and star anise in a pot and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat, and let cool completely.

Pour over pork chops, cover and let brine in the refrigerator for 6 to 12 hours. Drain the chops, and then sear or cook as desired.

Cook's Note

For larger amounts, add another gallon of water and double the recipe.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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