Brining is a simple yet effective way to transform ordinary pork chops into mouthwatering, tender, and flavourful ones. The ...

Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really ...

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.

Over the years, we’ve cooked a lot of pork chops — brining, frying, and baking them with mixed results. That’s why we decided to put five of our favorite methods to the test to see which ...

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 ...

The brine seems to allow the breast to withstand the high temperature while the slowpoke legs and thighs continue to cook. At Five Lakes Grill, Brian always brines the pork chops so that no matter ...

When photographer John Watkins and I visited Lincoln Flats, Kujawa prepared one of his signature dishes, the “Pork Chop Express”: that’s a double-bone, 14-ounce cut brined in brown sugar and ...

Add the chicken and refrigerate overnight. 250g flour seasoned with salt and pepper Remove the chicken from the brine and pat dry with kitchen paper. Place in a bowl with the buttermilk.

1. Rinse pork chops and place in a mixing bowl or deep container. Sprinkle the top with seasoning salt, then fill the container with water to create a brine. Refrigerate overnight. 2. Make egg wash.