11 Reviews of Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast

From: Chef #1195198

On Apr 5, 2009

I miss read the recipe before I went to the store and thought it said "apple cider". I made it with apple juice instead of vinegar. It turned out GREAT! I put a rub on it and barbecued it. It was very moist and delicious.

From: Cdubs

On Oct 26, 2006

oh my! Incredibly good. I have to say this is the first time in my life I have loved pork chops. We grilled them and that put them over the top. Moist and smokey and well seasoned. I still can't believe how much of a difference this made in the flavor and juiciness of the meat. This is the only way I ever want to have pork chops!

From: MailbagMary

On Jun 3, 2007

I've tried this recipe twice now, thinking I did something wrong the first time I made it. Both times I did everything as stated, including rinsing the pork well before grilling. Both times the meat was very tender, but waaay too salty and vinegary. I could handle the salt part, but the vinegar taste we did not like at all. If I ever make this recipe again, which I doubt, I will cut the salt and the vinegar in half. Maybe marinating it for a shorter period of time would help, but then I am not sure the meat would be tender.

From: Tamaretta

On Jan 8, 2007

I'm not rating this because I've never used brine before so I'm not sure what went wrong. Follwed the recipe to a "T" (kosher salt, etc.), washed the pork off before grilling. They were still VERY salty and vinegary. Hubby ate his, but my son and I didn't finish ours.

From: IngridH

On Apr 14, 2008

Very yummy! I remember seeing this on good eats, and how good it sounded then. I didn't taste the vinegar or salt at all, but the chops were incredibly moist and tender. I used 3/4 inch thick bone in chops, and let them sit in the brine for 1.5 hours. After a good rinse, I peppered them and we put them on the grill. We will definately use this method again.

From: Koechin (Chef)

On Jan 10, 2007

This is indeed the best Brine ever!!!! I combined it with Stuffed Pork Chops and it produced the best chops we ever ate! Next time I will use just the brined chops and put them on the grill outside. Thanks for sharing. Ingrid

From: chocmarsh

On Jul 15, 2008

This is the fourth time I've used this brine recipe and it has been fabulous every time. Not sure what others are doing differently. My husband hates vinegar and never noticed the taste. I'm hooked!

From: Kelleymaries

On Sep 1, 2009

The most moist pork chops I have ever had! I have the lap band and my meat has to be very tender and very moist for me to get it down and this was sooooo flavorful also.

From: Feeding_a_family

On Jun 23, 2009

Very moist and flavorful on the grill. For my next feat, I'll be brining a double pork roast and smoking it.

From: Sianmink

On Jan 30, 2009

used this with extra thick boneless chops. Rinsed and broiled in the oven for about 7 minutes a side. Turned out yummy and moist as anything.