Brown Sugar Brined Pork Chops with brocollini on a white plate

Brined Pork Chops

A sweet and salty brine made with Truvia Sweet Complete Brown is the secret for flavorful and juicy pork chops.


  • 6 cups water

  • 2 bay leaves

  • 1 Tbsp black peppercorns

  • 1 tsp mustard seeds

  • ½ cup kosher salt

  • ½ cup Truvia Sweet Complete Brown

  • 4 garlic cloves

  • 2 sprigs fresh rosemary

  • 4 6-oz. bone-in pork chops

  • 2 Tbsp olive oil

  • ½ dry white wine or chicken stock

  • 1 Tbsp butter


  • 1.

    Combine water, bay leaves, black peppercorns, mustard seeds, salt, Truvia Sweet Complete Brown and garlic in a saucepan. Bring to a boil and simmer until the Truvia Sweet Complete Brown and salt dissolve. Add rosemary and cool completely.

  • 2.

    Pour into a large resealable plastic bag and add pork chops. Place in refrigerator 12-24 hours.

  • 3.

    Drain and rinse pork chops completely. Pat pork chops dry with a paper towel.

  • 4.

    Heat 1 Tbsp olive oil in a large heavy skillet over medium-high heat. Add two pork chops and sear 2-3 minutes per side, then reduce flame to medium and continue cooking 10-12 minutes until internal temperature reaches 155° F.

  • 5.

    Remove pork chops from pan and keep warm. Add remaining olive oil to pan and repeat with remaining pork chops.

  • 6.

    Once the last pork chops have been cooked, add white wine or chicken stock to the pan. Scrape up brown bits from the bottom of the pan. Simmer together for 2-3 minutes until slightly thickened. Stir in butter. Drizzle pan sauce over pork chops and serve.