3 garlic cloves, 4 orange or lemon zest strips, 1 tablespoon peppercorns, 4 or 5 sprigs fresh herbs like rosemary or thyme
4cupsice
2 to 4 1-inch thick pork chops
Instructions
Combine the water with the kosher salt and in a medium-large pot. Bring the mixture to a boil over high heat, stirring until the salt and sugar dissolve. You can also add the optional add-in ingredients: garlic cloves, strips of citrus zest, black peppercorns, and fresh herbs.
Add 4 cups of ice and stir until the ice has melted and the liquid is cool. Transfer the brine to a sturdy zipper top bag or sealable container. Add the pork chops, and turn to coat with the brine.
Transfer the container to the fridge and refrigerate for 2 to 18 hours. Remove the pork chops from the brine, discard the brine, and pat the pork chops completely dry with paper towels or a clean dishtowel. Cook or grill as desired.
Notes
Make sure the sugar and salt are totally dissolved before adding the ice to the brine base.
Make sure the brine is completely cold before you add the meat.
Make sure the chops are completely submerged in the liquid.
Do not leave the pork chops in the brine for more than the recommended time. This will cause the pork chops to change in texture, and the result might be mushy meat.