I have a bunch of at least 3" thick pork chops. Grilled the first batch of them. Tasted great, but were dried out by the time they were cooked properly. I have heard of brining, but know next to nothing about it other than it can make a very thick pork chop cook up nice and juicy.
So... how do I go about brining the remaining half dozen or so chops that I have left? How much salt to how much water, and how long to soak?
Thanks in advance,
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