Pour the brine into a large plastic bag. Add the pork chops, seal and refrigerate overnight. Light a grill. In a small saucepan, combine the yellow and whole-grain mustards with the dark brown ...

Brining pork chops isnt necessary ... A perfectly cooked and safe-to-eat pork chop should register at 145. It doesnt take ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...