I bought a big package of center cut boneless pork chops (something I wont' do again). The first two I cooked very carefully, but they still came out dry as a bone -- almost inedible. They were not overcooked. So this time I plan to brine them.
Any tips, tricks or suggestions for me in making these edible by brining? I'm doing two 1" thick chops. Any recipe suggestions for them would be welcome too.