I found a recipe I wanted to try for pork chops and noticed the brining instructions call for 16 hours. Everything I've read says a few hours max for pork chops... so 16 hours sounds way too long for me. Unless this recipe is formulated to be less concentrated to allow a longer brine? The brine recipe is at the bottom of this recipe; can anyone take a look and let me know if this seems to be a less than usual concentration of salt?
Double Thick-Cut Pork Chops Recipe | MyRecipes.com
Double Thick-Cut Pork Chops Recipe | MyRecipes.com