Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Learn how to make this recipe and more in our online cooking class ...

This recipe for aromatic smothered pork chops -- courtesy of recipe developer Julie Kinnaird -- features brined and pan-seared boneless pork chops with a braise of mixed mushrooms, shallots ...

And, it is very simple to do. At the restaurant Zuni in San Francisco, owner Judy Rodgers shared her recipe for brining pork chops. Try Judy’s recipe and see if it works well for you.

Add the cider. 2. Place the pork chops in a sealable plastic bag and strain the brining mixture over it, discarding the peppercorns and cloves. Squeeze out any air; the brine should just cover the ...

Pour beer brine over pork chops; seal bag. Refrigerate 4 hours ... and let stand 5 minutes. Serve. Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

My Thanksgiving brine recipe also includes a cornucopia ... skinless chicken breasts may be substituted for pork chops. Follow the recipe as written, grilling about 6 minutes per side, until ...

Cool brine; refrigerate until cold. 2. Put chops into a 2 ½-to-3-quart glass dish. Pour cold brine over chops, cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours.