There are two major answers that come to mind. First, brine it. Second, DON'T overcook it! To brine, submerge the chop in a salty liquid that basically infuses liquid into the chop. I like to use ¾ cup of salt and 2 tbsp sugar per gallon of water as a base that can be flavored however you want. Add some herbs, spices, or whatever…get crazy. Just make sure the flavors will play nicely with pork. Submerge your pork chops overnight, remove and dry very well with...
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March 20, 2014