If Yinz ain't brining your Chops....your missing out !

6 cups of water in a pan

Add 1/2 cup of Kosher salt

Add 1/2 cup of brown sugar

Heat up pan on low heat and stir just until all the salt and sugar dissolve.

Don't get this mixture hot...luke warm .

Let cool 20 minutes

Transfer liquid to a large bowl or deep dish...

And put in your chops ..make sure the are submerged in the liquid

Cover and put in the fridge for 2 hours.

Remove from liquid and rinse chops undah cold water...

Pat dry with paper towels and add your seasonings..

Just DO NOT ADD SALT... remember it was brining in a salt mixture

Best chop you'll evah have

I always brine chops and breasts.... I don't get the apple sauce. I remember Peter Brady pork chops and apple sauce but never really got into it.

Pork chops without applesauce is like a day without sunshine.

Pigs A$$ rub. Dill based. Best pork chop seasoning ive ever found

Right on Brother.

Just butchered two hogs. Have a lot of chops and will give this a try.

Its been quite a while since I have had some chops. Might have to search the freezer for some or head to the butcher shop for some fresh cut ones. Just found a boneless pork loin. Just need to thaw it and slice to a nice thick cut. Might make a few stuffed chops while I am at it.

Had a smoked pork chop last week. Maybe the best chop I ever ate

I'll try it next time.

I make a rub for pork
Cups of
Garlic powder
Onion Powder
Cumin
Mrs. Dash Table Grind
Lawrys Season Salt
Brown Sugar
1/4 Cayenne

Mix well - great on any type of pork, chicken too

That's all fine and well....but is that chop still tough as shoe leather ??

Brine your pork in ginger ale next time. doesnt matter what your making, Some times i put ginger ale in my pork fat when im throwing it in the grinder instead of adding water. Pork and ginger ale go great. Pork chops in a zip loc bag with ginger ale before cooking are good too.

You can also put an apple slice on top of your chops while your grilling and the juice will pull through

Similar to my standard rub:

Janes' Crazy Mixed Up Salt is awesome on pork. I only brine stuff for the smoker though. The key IMO is NOT overcooking the chops. I use an instant read thermometer and cook it no hotter than 145 degrees. Juicy, melt in your mouth chops.
You don't have to cook pork to well done anymore these days.

Apple sauce goes great with any cut of Pig!

I make sweet, spicy dill pickles. When the pickles are gone, dump the juice over a tub of pork steaks, give it a couple days to soak and then smoke out on the pit. Like a few are saying here, don`t over cook. That takes a bunch of the fun out of it.