Pork chops don't have to be a boring dinner at all. Try using some of these ingredients and you'll get ridiculously tender ...

This is an easy brine to mix up, and you can even add some ... If you are bringing pork or another tough cut of meat, I recommend at least a 24-48 hour brine to allow the cola’s high acidity ...

Pork chops are a tasty and affordable alternative to beef. This three-step cooking technique helps you get juicy and tender ...

This recipe is much different. I just couldn’t come up with a common name for it. So it became known in our household as Salt ...

Remove the pork from the brine and place on a wire rack ... In addition to keeping the meat moist, the salt intensifies flavour. To make a basic brine, mix together 30g (1 1/4oz) salt to 1 litre ...

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 ...

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...

Fu yu (which is off-white) and naam yu (which is red) are made by soaking fresh tofu in rice wine brine for a denser and ... yu or naam yu can be served as a simple but nutritious accompaniment ...

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.