Dave Smith wrote:
> Reg wrote:
>
> > Point taken, and some people need to avoid the added salt,
> > though it's not a problem for me. Most people would do well
> > to just avoid overcooking their pork. It's a common problem.
> > Many still want to cook it to death like their parents did.
>
> I could not agree more about the over cooking. The salt is another matter. I
> tend not to use a lot of salt in my cooking, but pork is one thing that I
> always make a point of using lots of salt on.

I agree completely about the overcooking. My experience is that pork
seems to have a narrower "window" where it's done just right than
chicken or beef. Getting it to that point where it's nice and juicy
without overcooking is tricky, especially with a small piece, like a
chop. But after brining these chops the other night, I doubt I'll ever
cook pork chops any other way. If others feel it's "cheating", let them
work their tails off to get a chop half as juicey. Once you've brined
one this way, I doubt you'll go back. I'll leave the meticulous cooking
techniques to the pure of heart. A sinner like me will just sit back
and smile at them, with a belly full of juicy, delicious pork!