Dry Brine Pork Chops: Salt Amount and Time

A dry brine for pork chops is salt applied to the surface with no water. The calculator uses 0.31% of the chops' weight, about 1/2 teaspoon of Diamond Crystal per pound. For 1 lb (0.45 kg) of chops that is 1.4 g (0.05 oz) of salt, salted for 1 to 4 hours in the refrigerator.

This is the only amount the calculator offers for chops, and the reason is explained below. If you prefer to soak the chops, the pork chop wet brine guide covers that method, and wet versus dry brine compares the two.

Salt amount

The times apply to chops 3/4 to 1 inch thick. Weigh the chops before salting.

The amount is about 1/2 teaspoon of Diamond Crystal per pound. AmazingRibs gives about 1/2 teaspoon of kosher salt per pound for steaks, chops and burgers, refrigerated 1 to 2 hours, or 2 to 4 hours for deeper penetration. Char-Broil gives 1/2 teaspoon of kosher salt per pound of meat. Neither names a salt brand, so the calculator reads "kosher salt" as Diamond Crystal at 2.8 g per teaspoon, the lightest of the three common salts.

Salt and time by weight

Amounts are by weight first, then by volume for each salt type. A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g, so the same volume of different salts weighs different amounts and weighing is the reliable way to measure. The kosher versus table salt guide explains the crystal differences.

Converting between salt types

For 1 lb of chops the 1.4 g is 1/2 teaspoon of Diamond Crystal, 1/4 teaspoon of Morton kosher or 1/4 teaspoon of table salt. For 3 lb (1.36 kg) the 4.2 g is 1 1/2 teaspoons of Diamond Crystal, 1 teaspoon of Morton kosher or 3/4 teaspoon of table salt. The small volumes round to the nearest 1/4 teaspoon, so a kitchen scale that reads to 0.1 g is more exact than a measuring spoon at this size.

Choosing a time within the window

AmazingRibs gives 1 to 2 hours for steaks and chops, and 2 to 4 hours for deeper penetration. The calculator shows the whole range, 1 to 4 hours. The calculator does not narrow the window by thickness. The 4 hour limit applies to every chop.

Why stronger amounts are not offered

Two other sources give much more salt for pork chops. The Kitchn uses 2 tablespoons for two 1 pound chops, about 1.85 percent of the weight, for 8 to 24 hours. ATK's chop and steak chart uses 3/4 teaspoon per 8 ounce chop, about 0.93 percent, for 1 hour at room temperature.

Each of these rests on one publisher and is 3 to 6 times the default, so the calculator does not offer either as a strength. The sources differ widely here. Following The Kitchn's amount puts you outside what this calculator lists. The calculator also lists refrigerator times only, so ATK's room temperature hour is not used.

How to dry brine pork chops

1. Weigh the chops and find the row for your weight and salt type.
2. Measure the salt, preferably on a scale, and spread it over all surfaces of the chops.
3. Set the chops on a wire rack over a rimmed baking sheet and refrigerate them uncovered at 40°F (4°C) or below for 1 to 4 hours.
4. Cook the chops without rinsing them. AmazingRibs says not to rinse the salt off before cooking.
5. Check the temperature with a thermometer. FoodSafety.gov lists 145°F (63°C) with a 3 minute rest for pork steaks, roasts and chops.

Covered or uncovered

The sources agree that chops are left uncovered. AmazingRibs leaves steaks, chops and burgers uncovered on a wire rack set in a pan in the refrigerator so air circulates. The Kitchn also sets the chops on a wire rack in a rimmed baking sheet, uncovered.

Roasts are different. AmazingRibs and ATK wrap roasts in plastic wrap. The dry brine pork loin guide covers that cut.

What the salt does to the chop

Salt on the surface pulls juices out of the meat. The juices dissolve the salt into a brine, and the meat reabsorbs it. The Kitchn describes this as the reason dry-brined chops end up tender and juicy, and AmazingRibs says the salt alters the proteins so they hold more water through cooking.

The amount of salt and the time both affect how salty the finished chop tastes. The over-brining guide explains how too much salt or too long a time changes meat, and the 4 hour maximum here is the upper end of the range AmazingRibs gives.

Practical problems

• The chops are too salty: Check the salt type first. A teaspoon of table salt is more than twice the weight of a teaspoon of Diamond Crystal. Count any salt in a rub or pan sauce.
• Thicker or thinner chops: The times apply to chops 3/4 to 1 inch thick. The calculator accepts 0.5 lb (0.23 kg) to 3 lb (1.36 kg) in total weight.
• Bone-in chops: The calculator allows bone-in chops. Weigh the chops before salting.
• Comparing with other pork cuts: The pork brine time chart lists wet brine times for pork, and the dry brine time chart lists every dry brine food.

Safety and sodium

Keep the salted chops at 40°F (4°C) or below the whole time. The brining food safety guide covers refrigerator handling. Enter your own weight in the calculator.