I bought two thick on the bone chops at a local Farmer's Market. (Union Square, NYC) I planned to brine them following the directions in the recipe below. But the farmer told me that brining was only necessary for supermarket chops and that his heirloom pork would be juicy enough without brining.
I followed the recipe and the chops, while very tasty, were a bit dry. I am wondering if the dryness was the result of not brining or of cooking too long in the oven...any thoughts on this or on whether or not it is crucial to brine heirloom pork..??
I have so little space in my refrigerator (and no garage) that I would rather avoid brining unless necessary.. These were the first pork chops I ever made and would like to repeat with better result..