Rouses sirloin pork chops - 99 cents per pound

It’s been awhile, but I’ve always enjoyed those on the grill. Brining will definitely help them come out more tender and juicy. Just be careful you don’t brine too long if they are thin cuts.

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but muh meat prices

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More worried about swine flu!!


I have noticed less meat out in some stores. Don't know if it's the store hoarding or people freaking and buying more than usual

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Brining will definitely help them come out more tender and juicy

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I haven't dabbled much with brining. Do you have a go-to method?

I did a “brine-ade” tonight for some chops I picked up at Nunu’s over the weekend...(they were cut fairly thin)

2 tbsp olive oil
2 tbsp balsamic
2 tbsp honey
1/4 cup soy sauce

Whisk together and coat chops all over and let sit in fridge for an hour or so. It actually cooled off the Nunu’s seasoning and gave a nice balance.

Just threw on the grill for a couple of mins. Came out tasty. If yours are thicker, keep on the grill a bit longer.

Dry brine. Pan fry hot.

I will still cook them from time to time like my long gone grandma once did.

Just a sprinkle of salt and pepper and a few tablespoons of oil in a cast iron pan and brown the hell out of them until the outside is crusty with all that tasty brownness.

I browned some and threw them in the Instant Pot. Turned out great.

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haven't dabbled much with brining. Do you have a go-to method?

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A basic brine I use is 1 quart of water, 1/4 cup each of brown sugar and salt. This will do the trick. Any addition of herbs and spices is lagniappe. Some others may have some good ideas...I typically use the basic brine and play with flavors after the rinse.