Place garlic, 1 quart water, salt, pepper, sugar, thyme,
allspice and bay leaf in a large pot
Bring to a simmer and
cook 15 minutes
Add brine to ice water and cool
completely.
Yield: 1 gallon
SUGGESTED USE: Pork chops these days, and especially the
boneless ones, are often tough after cooking
Brining them
before cooking helps them retain what moisture they have
and this brine also flavors the pork chops or pork loin (8 to
24 hours)
Simply rinse and pat the chops dry before
cooking
You might try the Brown Sugar Cumin Rub (page
138) on the brined pork for extra flavor.
