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 ...

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 ...

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 ...

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.