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It's the same science behind a wet brine, but without the mess or excess water absorption, which can end up diminishing the flavor of your meat. Once they're done brining, pat your pork chops dry — ...

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.

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 ...

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.