Go Back
+ servings
Pan-fried Brined Pork Loin Chops with Cherry-Port Sauce.

Pan-fried Brined Pork Loin Chops with Cherry Sauce

These brined pork loin chops are moist and tender thanks to a few hours soaking in a flavorful brine. They sear beautifully in a hot cast iron skilled still leaving the meat succulent. Though the recipe spans several hours, the actual cooking time is short; 18 minutes between the sauce and the pork chops.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 4
Calories 421kcal
Author Toni Dash


Ingredients for the Pork Chop brine:

  • ¼ cup Granulated Sugar
  • ¼ cup Kosher Salt
  • 4 cups Water
  • Zest of 2 Oranges (remove in strips with a vegetable peeler or paring knife)
  • 15 Black Peppercorns
  • 2 sprigs fresh Rosemary
  • 1 teaspoon Dijon Mustard
  • 2 large Garlic Cloves , peeled and halved lengthwise
  • 4 Pork Loin Chops (2 ½-3 pounds)

Ingredients for the Cherry Sauce:

  • 2 teaspoons Olive Oil
  • 1 medium Garlic Clove , peeled and diced
  • 1 large Shallot , peeled and diced (yield almost ½ cup)
  • 2 cups frozen Sweet Cherries , thawed with juice reserved
  • 1/3 cup Ruby Port
  • 2 teaspoons Balsamic Vinegar

Ingredients for cooking the Pork Chops:

  • Kosher Salt and fresh Black Pepper to season the pork chops
  • 2 tablespoons Vegetable Oil


Instructions for Brining the Pork Chops:

  • In a large saucepan combine all the ingredients EXCEPT the pork chops and bring to a boil over medium-high heat. Remove from heat and allow to cool fully.
  • Place the pork chops in a gallon size zipper close plastic bag and pour in the brine. Squeeze out as much air as possible. Massage the pork chops from outside the bag to coat with bring and place in the refrigerator from 2-6 hours._Tip: I place the plastic bag in a large mixing bowl to keep it steady as I add the liquid and to protect the bag from opening in the refrigerator._

Instructions for the Cherry Sauce:

  • In a medium, heavy saucepan, heat the olive oil over medium-high heat. Add the garlic and shallots; sauté until the shallots are translucent (about 2-3 minutes).
  • Add the cherries with any residual juice from thawing, port and vinegar. Cook over medium heat, stirring periodically, until the liquid is reduced by 2/3’s (5-10 minutes). Sprinkle with a light pinch of salt, stir to combine and remove from heat. Allow to sit in the pan while you cook the pork chops.

Cooking the Pork Chops:

  • Remove the pork chops from the brine and pat dry with paper towels. Discard the brine. Lightly salt and pepper the pork chops. Allow pork chops to sit for 15 minutes.
  • Heat a heavy cast iron skillet over medium-high heat. Add the vegetable oil and when it is shimmering add the pork chops (note: you may have to do two batches depending on the size of the pork chops and your skillet). Cook for 5 minutes; pork chops should be seared (refer to photos).
  • Turn the pork chops over and cook until the internal temperature on an instant read thermometer registers 140 degrees (3-4 minutes on the second size). Be sure to measure the temperature in the middle of the chop, avoiding the bone. Remove and allow to rest for 5 minutes.


The cherry sauce was adapted from Chowhound.


Calories: 421kcal | Carbohydrates: 28g | Protein: 30g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 7168mg | Potassium: 692mg | Fiber: 1g | Sugar: 23g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1.1mg