Everybody has heard about brined Turkey’s for Thanksgiving. Seriously if you have ever watched Alton Brown you know what I am talking about. You probably have even tried a brined Turkey. They are worth the effort. Like turkey, pork chops are lean and a brine helps make them moist, juicy, full of flavor and most of all not at all tough like your Mom used to make them.
Cut is important. I like a nice thick cut chop with bone in. Bone = flavor. Bonus if if there is some fat around the sides of your chop. So I brine my chops the day before and sometimes as much as 3 days ahead. It is a simple thing to do, and it yields a delicious, moist, succulent chop that is soft and delicious. Then I cook them on the grill to maximize the flavor potential. Man + fire + food = yum!