Pork chop dry brine

Torrlag för kotlett

Salt and brown sugar, four hours

You need
  • 1 msk coarse salt
  • 1 msk brown sugar
  • 1 tsk coarsely ground black pepper
  • Per two thick chops

Pork loin has almost no fat to hide a mistake in, which is why an unbrined chop is the driest thing on most grills.

Four hours, not overnight. A chop is thin enough that twelve hours of salt turns the outer centimetre ham-like. Set a timer, rinse nothing, pat dry, and grill.