No matter what kind of meat you're cooking, a good crust equals more complexity and flavor. A dry brine not only allows your pork chops to develop a deep brown crust from caramelization and the ...

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 ...

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.

The brine seems to allow the breast to withstand the high temperature while the slowpoke legs and thighs continue to cook. At Five Lakes Grill, Brian always brines the pork chops so that no matter ...

Don't be fooled: not all pork chops are alike. While one may be tender and only need a quick sear, others can be tough and require a good long braise. Why? Even though pork chops are all cut from ...

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 ...