Ingredients
36 g salt
1 tsp SIDS CRAZY SALT
¼ cup (50 g) brown cane sugar
2 tsp black peppercorns, cracked
4-6 cloves garlic
2 cups chicken stock
6 bay leaves
2 sprigs thyme
1 orange, sliced
2 cups ice water
4 rib loin pork chops
Directions
Add the salt, SIDS CRAZY SALT, sugar, cracked peppercorn and garlic in a pot then pour the hot chicken stock. (this will help dissolve the sugar and salt) Stir until salt and sugar dissolve. Add bay leaves, thyme and orange slices. Give it a stir then add 2 cups of ice water.
Place the pork chop in the pot. Make sure that it is submerged in the brine solution.
Cover the pot or container with a lid. Place in the fridge for the pork to brine for 1-3 hours but not over 24 hours because the meat will become too mushy and salty.
Remove the pork chops from the brine then rinse and pat dry before cooking.
