Ingredients
4cupswater
¼cupkosher salt
2tbspdark brown sugar
1tspblack peppercorns
1dried bay leaf
1sprigfresh rosemary
4pork chops
Preparation
In a medium-sized pot add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
Bring to a simmer over high heat. Water does not to be in rapid boil but make sure the salt and sugar have dissolved in the water.
Remove the pot from the heat and cool completely.
Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
Let the pork brine in the refrigerator for up to 2 hours.
Rinse and pat dry before cooking.
