A dry brine not only allows your pork chops to develop a deep brown crust from caramelization and the condensation of carbonyl and amines -- compounds that encourage browning -- but it also ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

"The best cut for a pork chop is the loin chop," explains Parente ... use a marinade on your chop to infuse flavor and tenderize the meat. Brine it overnight in salt, pepper, rosemary, and ...