Originally Posted by CharlieD
I do not know why whould(sic) anybody brine pork chops. Pork is such a tender meat. All it needs proper time for cooking.
Brining is also about getting more moisture into the meat. This step wasn't necessary when hogs were raised as much for their lard as their flesh but along came the fat scare/lowfat craze of health minded folks who want to live forever and never get sick (good luck to them!
) leaving us true pork lovers with very lean, very dry meat. Brining works around that issue.