When I cook chicken, I always let it soak in a brine before I cook it. I put about 1/2 cup of salt over the chicken that’s been placed in a bowl, and add water to cover it. I’m trying this today with boneless pork loin chops.
Instead of using a bowl, though, I’ve put it all in a gallon zip bag. That will save some of the cleanup and still do the job.
I’ve not tried brining pork chops before so I’ll let you know how it comes out, but it should work the same way it does for chicken. Brining tends to give meat moisture and flavor.
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