Using a brine on pork chops is a good way to moisturize the meat and leave it juicy and tender. However, there are some drawbacks to using a brine that are important to consider.

Brines help compensate for the juices lost during the cooking process. It allows the pork chop to reabsorb the liquid, making for extra juicy and tender results.

However, brines can also change the texture of the pork chop. It prevents the formation of a caramelized crust and can instead turn your pork chop wet and chewy.

To achieve that desired golden crust, you’d have to overcook your pork chop. However, if you limit how long you brine your pork chops, you can limit this textural change.

Thicker bone-in chops should be brined between one and four hours while thinner chops can soak as little as 15 or 30 minutes, with a 2-hour maximum.

To further ensure a good texture in your pork chops, ensure they are dry as possible before cooking, or at least not completely drenched in brine.