The brining mixture helps to swell and unwind muscle fibers, assist them in binding with water and prevents them from rebonding, which can create chewy meat. ....

You'll mix about 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until everything is dissolved. If you want to get fancy with your brine, you can throw it over some heat and steep it in flavors from peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves.

Place the chops in the brine mixture.. marinate for at least 4 hours (I've left them in the fridge overnight, or all day until dinner)..

Pat it dry and prepare however you want to. Fry it, grill it, bake it..

Lynda