Hmm I’d love to help troubleshoot this, Gwyn. I’m glad that you enjoyed the sauce.

With only a ratio of one tablespoon of salt to each cup of water, this is unusual. I’ve made this recipe countless times with no issues like what you’re describing. I’m sorry you had this frustrating experience. 

Were they packaged pork chops? Sometimes the meat packager pre-brines them?

Were they patted dry before grilling (we want the liquid in the meat, not clinging to the surface) and then don’t season with salt on top?

I hope this helps. ❤️

I have used online recipes for many years but have never even once left a review. But I had to come in here to warn people about how salty these are! I followed the directions exactly and left them to brian for about 90 minutes instead of 60 minutes. But you said you could leave them overnight so 90 minutes didn’t seem too long. However these were inedible to me. Instead of a one-star I’m giving it two stars because the chimichurri sauce is pretty decent and I will use that again on steaks. But you can bet that I will never brine another pork chop in my life! I am surprised so many people like this. I ruined for good pork chops. I will be chopping them up and using them in a soup as my source of salt for an entire soup. The crazy thing is that I actually really like salty food. I love a good salty sear on a good steak. But I learned here that I can never brine again.

Hi Kate, Excellent question. Yes, sometimes I leave them in the brine overnight for 24 hours. The meat gets so tender and juicy. 😋