Arguably the best thing about the dry brine method is just how flexible and adaptable it is ... Use gochugaru (chili paste) and ground, toasted sesame seeds for a spicy, Korean-inspired pork chop. Or ...

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. Though it may seem like a counterintuitive ...

there's a really easy step that will help ensure you have the juiciest chops possible (and that you don't wind up with something more like pork jerky) — and that's to take the time to brine.

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.