Bustin' my chops.

Here's a simple little recipe to help keep your "center cut" pork chops tender and juicy.  Brining your pork chops for a couple of days before you grill or fry them can make an unbelievable difference in both tenderness and juiciness, and although it takes a little advanced prep, I assure you that it is well worth the effort.

1/8 cup salt
1/8 cup sugar
500 ml of boiling water
500 ml ice
(To total 1 litre of Brine, for 4-6 chops)

Dissolve the salt and sugar in the boiling water.  Add the ice to the solution to cool it down so as to not start the cooking process on the chops.  Cover the chops fully with the brine (an excellent method for this is to use a zip top bag with as much air as possible removed, much like marinating you want the brine to be in as much contact with the meat as possible.)

Let the chops sit in the brine, in the refrigerator, for 2-3 days (if you use the zip top method, be sure to put them in a bowl in case of leakage).  After the brining time, rinse and cook as desired. 

This is an extremely effective at ensuring excellent grilled pork chops, as grilling can easily dry out a pork chop if you don't watch it like a hawk.