Published September 1, 1999.
Today's pork chops are so lean it seemed all but impossible to produce cook up a tender, juicy chop. Could we do it?
Most thick-cut, bone-in pork chops look impressive on the plate but make for dry, flavorless eating.
To infuse today's leaner pork with flavor and to find a cooking method that maximizes flavor and preserves moisture.
Brine the pork in a highly concentrated solution of water, sugar, and salt for a short time for a noticeable improvement in flavor and a desirable degree of caramelization during pan-searing. Cook the chops to a fairly low temperature--125 degrees--and allow them to finish cooking off heat, covered with aluminum foil, while they rest to allow the juices to redistribute throughout the meat.
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