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Dump all the ingredients into a large saucepan and bring to a boil over high heat.
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Boil for 15 minutes.
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Strain the brine into a bowl, cool to room temperature, and then chill completely in the refrigerator before using.
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Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours.
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Pull them out and dry them off before using in a recipe.
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The new leaner style pork is missing somethingfat.
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That great old conveyor of flavor and succulence has been bred right out of the loin meat of my favorite critter.
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Lean meat may be healthier, but I found that eating a pork chop was just not worth tiring my jaws out.
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That changed when I got turned on to brining.
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During the process the protein strands in the meat unwind and then get tangled up with other unwound strands, allowing them to trap moisture inside these new little webs.
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This results in juicier meat with better texture after cooking.
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Things get even better if you add some sugar to the brine, which boosts the caramelized flavorof the grilled surface of the meat.
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Give it a try and see for yourself how adding a brining step to your pork prep will have you lickin your chops again.
