OK, I have never tried this, but have noticed some chat about this. What are the pros/cons? I am assuming the pork is juicier, yes? What brine do you folks use? Similar to chicken brining? 1/4 cup coarse salt, 1/4 cup brown sugar to a liter or so of water and whatever herbs strike your fancy? And how long? Hopefully not overnight as my chops are for dinner tonight.
Anyone around to give me a heads up?
Anyone around to give me a heads up?