Brining pork chops, even for a short time, provides a little wiggle room on doneness. If you cook the meat for a minute or so too long, the brine will help keep the pork moist. After placing the pork in the brine, refrigerate until ready to cook.
source
Williams Sonoma
categories
marinade
yield
Makes about 6 1/2 cups, o
prep time
total time
INGREDIENTS
6 cup water
¼ cup cider vinegar
¼ cup firmly packed brown sugar
1 tsp. dried thyme
1 tsp. juniper berries (optional)
1/8 tsp. red pepper flakes
2 Tbs. kosher salt
1 Tbs. freshly ground black pepper
INSTRUCTIONS
1. In a large bowl, combine the water, vinegar, sugar, thyme, juniper berries, red pepper flakes, salt and black pepper, and stir until the sugar and salt dissolve. Use immediately.
