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May 1, 2011 06:38 PM

OK to brine pork chops in cider brine for 2 days?

I put some chops in a brine consisting of apple cider, brown sugar, and salt last night, intending to cook them tonight. Due to circumstances beyond my control, however, I couldnt' make them tonight after all.

Will it be OK to leave them in the brine and cook them tomorrow? The total brining time would end up being around 44 hours. The chops are bone-in, about 1-inch thick.

I'd think it should be OK, but this is my first brining adventure so I have no real experience base here.


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  1. Yes. If you're really that worried about it, remove them from the brine tonight and continue to refrigerate. They could end up a bit "hammy" from over-brining otherwise.

    1. that seems like a long time--i'd pull them, even if you aren't gonna cook them until tomorrow.

      1. Ditto on the high possibility of over brining. 44 hours is way too long.

        1. The main consequence of brining too long is over salting or seasoning. According to Ruhlman's Charcuterie which I'm looking at now, pork chops should only be brined for 2 hours. For thick chops 6 hours and 12 hours for a whole bone in loin.

          1. Pull them and rinse them off and put them back in the fridge. They will probably still be salty but not to the point of throwing them away.

            1 Reply
            1. re: Hank Hanover

              Thanks for the input! I ended up leaving them in the brine on the strength of some online recipes that call for brining in a brine like this for up to two days. Fortunatley they were flavorful but not overly salty--though not as juicy as hoped. Probably just cooked too long.