1 Cup Broth
2 Tbsp Salt
1/4 Cup Brown Sugar
1 1/2 Cups Cold Water
2 Tbsp Cider Vinegar
1 Bay Leaf
1/2 tsp Peppercorns
1 Clove Garlic, Peeled and Smashed
2 Center Cut Pork Chops
Combine the broth, salt, and brown sugar in a small sauce pan over medium heat. Cook, stirring, until the sugar and salt have dissolved. Pour into a shallow bowl, and add the cold water, cider vinegar, bay leaf, peppercorns and garlic. Let the mixture cool to room temperature before adding the pork chops. Cover and refrigerate from 4-8 hours. Remove the pork chops from the brine, pat dry, and cook according to your recipe as you would non-brined chops.
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