How long to brine is key, too. Our Test Kitchen suggests brining pork chops 8 to 12 hours for the best taste, but you can get away with a few hours if you cant go overnight. A dry rub works much ...

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.

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.