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

Each has its merits but for those seeking a crispy crust, a dry brine works best. Coat the pork chop with salt and sugar and let it rest overnight (at least) or for up to 24 hours. The salt will ...

Pork chops have a reputation for being dry, but as simple brine will transform the humble pork chop into a juicy cut of meat ...