Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV
Today's pork chops are so lean it seemed all but impossible to produce cook up a tender, juicy chop. Could we do it?
We knew our pork chop recipe would have to take into consideration today’s leaner pork and employ a cooking method that would maximize flavor while preserving moisture. So we brined the pork in a concentrated solution of water, sugar, and s...