tinlizzie
Head Chef
I brined six beautiful pork chops in what was apparently a solution gone really wrong. After dredging and frying they were almost too salty to eat. Well, they actually were too salty to eat, but too expensive to throw out. I ended up slicing each chop into little slivers and using their saltiness to flavor a whole bowl of unsalted pasta, etc., until I had them all used up. I've been reluctant to try again, but I do love pork chops.