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Brine is a great way to give the meat flavor and juice. Plus, brining lets you take a really mediocre piece of pork and give it some amazing flavor. You can cover up a lack of quality by suing a good brine.
In the past few decades, pork has become a progressively more lean and even tender loin cuts can end up tasting dry and flavorless. This makes pork a particularly good candidate for brining! We use a basic brine solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water.Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 2 hours before cooking.If we're feeling fancy, we like to throw other aromatics into the brine solution to infuse more flavor.ay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 2 hours before cooking. If we're feeling fancy, we like to throw other aromatics into the brine solution to infuse more flavor.