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The process of brining meat breaks down muscle tissue to draw in moisture and flavor. The best pork chops to brine are chops not enhanced with a sodium/water solution. Soak them in a simple (or more complex if you're adventurous) brine for two hours or overnight. Pat dry, and cook as you normally would- always until the internal temperature reads 145 degrees F. Enjoy! | National Pork Board
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The process of brining meat breaks down muscle tissue to draw in moisture and flavor. The best pork chops to brine are chops not enhanced with a sodium/water solution. Soak them in a simple (or more complex if you're adventurous) brine for two hours or overnight. Pat dry, and cook as you normally would- always until the internal temperature reads 145 degrees F. Enjoy! | National Pork Board
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