Bone-in pork chops turning out dry? Keeping a thicker fat layer during trimming helps a lot. What's your take?

3 comments

3 Comments

michaelw752mo ago

Ever brine them before cooking?

barbararamirez2mo agoMost Upvoted

Oh man, I tried brining chicken once and it was a total disaster. Ended up with meat so salty it could have seasoned a whole pot of soup. The texture got weirdly spongy too, like a kitchen experiment gone wrong. Haven't had the courage to try it again since.

paulperry2mo ago

Yeah that spongy texture happens if you brine too long. I do a quick 30 minute brine and it just makes the chicken juicy without going overboard on salt. What ratio were you using?