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1 Place pork loin in brine mixture and refrigerate for 8 to 10 hours. 2  Remove pork from brine, pat dry, and season all sides with salt and black pepper. 3  Preheat oven to 325 degrees F (165 degrees C).4  Heat vegetable oil in an oven-proof skillet over high heat.5  Cook pork, turning to brown each side, about 10 minutes total. Place pork loin in brine mixture and refrigerate for 8 to 10 hours. 2  Remove pork from brine, pat dry, and season all sides with salt and black pepper. 3  Preheat oven to 325 degrees F (165 degrees C).
Brined Pork Chops with Grilled Stone Fruit. 2 Tbs. To make the brine, in a large bowl, combine the water, vinegar, brown sugar, thyme, juniper berries, red pepper flakes, salt and black pepper. Stir until the sugar and salt dissolve. Place the pork chops in a large sealable plastic bag and pour in the brine. Seal the bag closed, squish the brine around the chops and refrigerate overnight. At least 30 minutes before you plan to begin grilling, remove the chops from the refrigerator.