Also, you'll note there is no salt when cooking the pork chops. The brine adds plenty of salt to the meat. "My mom always made pork chops like this and it's always been one of my favorite meals.

We can all probably agree on which result we prefer, which is why dry brining -- an easy extra prep step -- is a must-try for ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

You can further marinate your pork chops for greater or other flavors, but the salty dry brine itself can help the meat retain its overall moisture and then form a nice, brown crust when cooked.

Looking for the tastiest, juiciest, meat-tastic pork of your life? Take your next pork dish over the top by incorporating one ...

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. Though it may seem like a counterintuitive ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...