Not the fanciest, but it gets the job done.

• 3 cups water
• 1/4 cup salt
• 1/4 cup firmly packed light brown sugar
• 2 cups ice cubes

1. Stir together the water, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower.
2. Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.

Makes enough for 4 pork chops; for larger cuts, such as pork loin roasts, double or triple the recipe

Great with Sage-Stuffed Pork Chops