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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.

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.

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...

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 ...