Brining pork 6 to 8 hours prior to cooking makes lean chops more flavorful. This also helps them retain their moisture during high heat cooking. While brining is not necessary, this simple treatment makes a succulent difference in what can sometimes be a dry and tough pork chop.

I stuffed mine with blue cheese and walnuts, panfried in a touch of oil, and finished it off with a pan sauce made with apples, balsamic vinegar, cinnamon and allspice.

Brine 5 cups water

1/2 cup kosher salt

3/4 cup packed brown sugar

1cup apple cider

2 bay leaves

2 tablespoons freshly cracked black pepper.

Stir together the water, salt, and sugar until the salt is completely dissolved. Add the remaining brine ingredients and mix well. Pour over the chops, making sure that they are completely submerged in the brining liquid. Refrigerate fro 6 to 8 hours.

Prior to cooking, make sure you pat the chops dry with a paper towel.