This is a great brine for pork chops. One thing I have learned is that brining almost anything makes it better in the end. I use a variety of ‘vessels’ to brine in depending on the size of the meat from ziploc bags to pots in the fridge to coolers.
I use this brine every time I do my favourite pork chop recipe. It is key.
- Dissolve 6 tablespoons sugar and 6 tablespoons salt in a gallon of water. (I throw it in a juice jug with a lid to shake it up)
- Put pork chops into a 1 gallon Ziploc freezer bag and pour the brine water in. Double back that sucker and put it in the fridge for the rest of the day (2-3 hours minimum)