Sky > wrote:

>What was your recipe for the brine that you used for the pork chops?

I've never brined them still frozen, but the following has
worked reliably (just made them tonight, in fact):

Start 5 hours before you want to cook.

Make up a brine that is 12:1, cold water to table salt by volume.

Soak the pork chop in the brine for four hours, refrigerated.

Rinse the chop under cold running water thoroughly (a full
minute of rinsing, some say a few minutes).

Pepper, and set aside at room temperature for one hour.

Cook -- I have done it pan-fried, electric broiled, and
charcoal-grilled and they all work great.

Steve