So I made a pork chop recipe by Todd English ()of olives fame).
It started with brining the chops in salt water with maple syrup, rosemary, peppercorns, bay leaves, thyme. You leave them int eh brine for 24 hours. You also make a crust (panko/butter/crushed almond/bleu cheese) and add that at the end under a broiler to finish after searing the chops and then putting them int eh oven for about 8 minutes or so.
The crust was fine, but the chops were somehow way, way, way salty. Like pickled salty. Dreadful. I recall having made brined chops before and gotten similar results from a different recipe. What am I doing wrong? it did not say to rinse the chops, but I would think that that step would not have made a difference,a s the salt was int eh chop itself, not the surface.