Brine For Pork Chops

How I Cook — by Graham Stewart

I had sirloin pork chops in the freezer and I wanted to make sure they weren’t dry when I cooked them. Brining is a great way to achieve a moist pork chop. There are hundreds of recipes for a brine, some elaborate and others simple. I prefer a simple brine that still keeps the flavour of the chop. About the only kind of fancy thing in my brine is the Himalayan Pink Salt. Himalayan Pink Salt is our table salt and has been on our table for about 15 year. I like the flavour it gives to any brine whether it’s a pork or chicken brine. The one thing, and it’s a bit of a chemistry thing, is the amount of time I brine anything. It also could be because I am a goofball, so I brine anything for exactly 24 hours and 5 minutes. I find any less or…

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