Pork Chop Brine

Ingredients

• 2 cups (475ml) chicken stock
• ¼ cup (72g) kosher salt
• ¼ cup (50g) brown sugar
• 2 teaspoons (5g) black peppercorns, (cracked)
• 4-6 cloves garlic
• 2 bay leaves
• 2 sprigs thyme
• 1 orange, (sliced)
• 2 cups (475ml) ice water
• 4 pork chops ((rib chops are the most tender))

Steps

1. 1

   Heat the chicken broth in a large pot. Add the salt, sugar, cracked peppercorn, and garlic and stir until the salt and sugar dissolve.

2. 2

   Add the bay leaves, thyme, and orange slices. Stir in 2 cups of ice water.

3. 3

   Place the pork chops in the pot, making sure they're submerged in the brine solution.

4. 4

   Cover the pot or container with a lid. Place the pork to brine in the fridge for 1-3 hours, but not over 24 hours, as the meat will become too mushy and salty.

5. 5

   Remove the pork chops from the brine, then rinse and pat dry before cooking.