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Brined Pork Chops & Glazed Nectarines

Brined pork chops paired with some sweet yet salty glazed nectarines are a great alternative to the traditional pork with apple sauce combination.

Brined pork chops paired with some sweet yet salty glazed nectarines are a great alternative to the traditional pork with apple sauce combination.

I have heard many say that brined pork chops remain juicier and are less prone to drying out than their none brined counterparts, I think that is utter poppycock. Rather than assisting to keep the meat juicy I find it cures the meat a little which gives it a slightly different texture than a straight up roasted piece of meat and I am rarely an either or kinda guy when it comes to cooking.

If it tastes good then as far as I am concerned it is right and these brined pork chops tasted fabulous.  One thing I do try and avoid though is allowing meat to sit in the brine solution for too long.

I don’t want to be roasting a ham I want just a subtle change in texture some nice seasoning and just a really subtle hint of the flavourings I have used in the salt solution.

Brined pork chops paired with some sweet yet salty glazed nectarines are a great alternative to the traditional pork with apple sauce combination.

Like many people I find that pork works really well with fruit, but this very same recipe would work just as well with peaches or apricots. The sweetness of the honey with the mirin and soy sauce plays the perfect foil for the juicy pork chop and the colours are just perfect for the coming of autumn.

I would urge you to try and get  pork chops on the bone if you try this recipe, there is something about meat on the bone that makes me smile, I think it is possibly the aroma as it roasts and it imparts a nice alternative little flavour into any sauces you make with the roasting juices which of course you should never let go to waste.

So my view on brined pork chops or in fact any brined meat is that it does not make it juicer or reduce the chances of it drying out, but it does give it a little change in direction on texture making the meat a little firmer but it also imparts a completely different flavour, would I do it with every pork chop I cook?

Definitely not, would I say it is not worth bothering with?  Again definitely not!  But without question it is a tasty and different way to prepare meat that is nice occasionally!

Yield: 2 Servings

Brined Pork Chops & Glazed Nectarines

Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Brined pork chops paired with some sweet yet salty glazed nectarines are a great alternative to the traditional pork with apple sauce combination.



  • 2 Pork Chops, Get something thick in the region of 2.5-3.5cm around 350-400g
  • Cooking Oil, Neutral

For the Brine

  • 750 ml Water
  • 1 Bay Leaf
  • 3 Tbsp Coarse Sea Salt
  • 1 Tsp Black Pepper Corns
  • 1 Tsp Chili Flakes

For the Nectarines

  • 1 Nectarine, Cut into 8 wedges and and the stone removed
  • 1 Tbsp Honey
  • 1 Tbsp Mirin
  • 1 Tbsp Light Soy Sauce

For the Potatoes and Shallots:

  • 200 g Fingerling Potatoes, Cut in half
  • 2 Banana Shallots, Cut in half
  • Salt



    For the Brining

    1. Bring 375ml of the water with the bay, Salt, Pepper and chili to the boil and when the salt has dissolved and water boiled remove from the heat and add the remaining 375ml of water
    2. Allow the water to cool completely and place in a covered bowl with the pork chops and allow them to brine for a 2 or 3 hours. You can do this over night if you wish but the flavour becomes to pronounced for my taste

    Bringing it all together

    1. Preheat your oven to 200°C
    2. Bring a large pan of water to the boil add a good amount of salt and boil the potatoes for 10 minutes.
    3. After your potatoes have been in for a few minutes place a heavy based frying pan on your stove top on a high with a splash of oil.
    4. Remove the pork chops from the brine solution and dry them thoroughly with kitchen towels and add them into the searingly hot pan and leave them on one side for 2-3 minutes resisting the urge to push the around or sneak a peak.
    5. After a couple of minutes turn them over ensuring that the cooked side has got a nice colour with some searing around the edges. 
    6. Now add the shallots to the pan, cut side down, followed by the potatoes.
    7. Transfer them to the oven and cook for 15-20 minutes depending on the thickness of the chop.
    8. Now prepare your nectarines by cutting them in half removing the stone and cutting each half into 4 pieces.
    9. Now time to bang on about a meat thermometer again, in order to check how you meat is cooked, stick the meat thermometer into the thickest part of the chop taking care not to rest on the bone. You are looking for an internal temperature of 62°C-65°C if you like a touch of pinkness in your pork chop like me or up towards 70°C if you like it well done.
    10. Empty the pan and cover the food whilst we glaze the nectarines and make the sauce.
    11. Heat the pan over a high heat and then add the nectarines, allow them to sit for 60 seconds to allow them to caramelise then flip them over and add the honey, soy sauce and mirin and allow it to reduce into a sauce for a minute and serve over your pork chop.


    Your butcher should be more than happy to prepare a larger pork chop for you, it is well worth it and they are much better than a couple of measly skinny chops that seem to be ubiquitous on supermarket shelves.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 742Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 132mgSodium: 11420mgCarbohydrates: 83gFiber: 9gSugar: 37gProtein: 48g

    Calorific details are provided by a third-party application and are to be used as indicative figures only.

    Did you make this recipe?

    If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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    Thursday 17th of March 2016

    that looks amazing, really. So posh but not so difficult to make. I think I'll have to try it out one day :)

    Brian Jones

    Tuesday 29th of March 2016

    It is definitely one of thiose dishes that sounds 'posh' but is simple to make and great to eat.

    Gabriel @ The Dinner Special podcast

    Monday 24th of August 2015

    Love these chops! I agree that there's definitely something about pork chops on the bone. I think it's the option to eat with my hands that puts the grin on my face!

    Brian Jones

    Tuesday 25th of August 2015

    Haha, I never even went near the whole eating with your fingers thing ;) I agree though, the joy of nibbling away at the bone is just a dirty treat that I can not get enough of :D

    Karen @ Karen's Kitchen Stories

    Saturday 22nd of August 2015

    Oh man that looks delicious!! Pork and nectarines sounds like a wonderful flavor combo!

    Brian Jones

    Tuesday 25th of August 2015

    Thanks Karen, I thing pork and fruit is a match made in heaven and nectarines, apricots or peaches are my all time favourite.


    Saturday 22nd of August 2015

    These chops are gorgeous! We eat pork roast all the time. I'm thinking I may need to try this out on one of them. The nectarines sounds terrific with the pork and that brine is a brand new idea cooking pork. Looks so good!

    Brian Jones

    Tuesday 25th of August 2015

    I hope you enjoy as much as we did Diane :)

    Tania | My Kitchen Stories

    Saturday 22nd of August 2015

    Yes that is interesting about brining. It definitely changes the texture, some flavour is retained but I did wonder about the moisture retention. Good point>

    Brian Jones

    Tuesday 25th of August 2015

    I personally think that is perfectly possible to cook a piece of meat without it drying out without brining but do like the flavours and textures brining brings to the party... I suppose it does give a slightly wider margin of error in the cooking process too :)