Succulent Brined Pork Chops or Roast

1. Prepare the brine for pork chops

In a mixing bowl, dissolve 3 tablespoons of table salt in 1 ½ quarts of cold water. Stir the solution until the salt is completely dissolved, leaving no grains visible.

2. Prepare the brine for pork roast

In a mixing bowl, dissolve ¼ cup of table salt in 2 quarts of cold water. Stir the solution until the salt is completely dissolved, leaving no grains visible.

3. Submerge the pork in the brine

Once your brine is ready, submerge the meat completely in the solution. Place the pork chops or pork roast into a container or bowl large enough to hold both the meat and the brine. Ensure the meat is fully covered by the liquid to achieve even brining.

4. Brine the meat

Let the meat sit in the brine for the required time—1 hour for pork chops or 1 ½ to 2 hours for a pork roast. If possible, keep the brining meat in the refrigerator.

5. Dry the meat

After the brining period, remove the meat from the brine and pat it dry with paper towels. Ensure the surface of the meat is dry to the touch before proceeding with your preferred cooking method.

6. Cook the pork

Now, your pork is ready to be cooked. Choose your favorite method to bring out the best flavors—a hot grill, a sizzling pan, or a warm oven. Enjoy the succulent, juicy pork that brining has helped to create!