Brining Pork by Calamity Jeanne and bookseller

Calmity Jeanne:

I brine pork chops in the fridge for 90 minutes in six cups of water into which I've dissolved 3 tbsp. of kosher salt and 3 tbsp. sugar. Then I drain the chops, rinse them, pat them dry and proceed with the recipe.

bookseller:

I swear by Bruce Aidell; he says to make a brine of 1/4 cup each kosher salt and sugar (sugar sub is fine), plus 3.5 cups cold water and a cup of ice cubes (that's about 8 standard cubes). This for four chops. Stick the bowl or bag in the fridge, brine for 4-6 hours, then remove the chops and pat dry. At that point you can either cook them or wrap them in plastic and refrigerate to cook later.

You can flavor the brine with any number of things, from coffee to herbs to mustard to apple juice, but the basic works great. Even boneless loin chops, which I have usually found to be the definition of dry, turn out incredibly juicy and tender. REALLY good.

ETA, FWIW, same trick works great on chicken and turkey breast.

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