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 ...

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

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.

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 ...