Cooking with Chris: Brining Pork Chops
So, I'm trying this 'brining' thing, in which you basically soak the meat in a high-salt, high-sugar solution before cooking.

What I did so far:

1/4 cup salt
1/4 cup sugar
1/4 tsp ground mustard
1 tsp ground pepper (fresh)
1 tsp Roasted Garlic & Pepper blend (from Clubhouse)
1 cup HOT water
1 bottle dark beer

1) Take the sugar and salt, and mix with stupidly hot water (boiling may be better, I used hottest my tap would give). Whisk to mix.
2) Mix in the rest of the dry ingredients.
3) SLOWLY Add the bottle of beer - you don't want a mess. Whisk to flatten the beer and mix.

This left me with about 2.5 cups of liquid. I took a glass tray and placed the chops in there, perforated them, and poured the mix over. I suspect using a zip lock bag may be a better idea, but this seemed to work. We'll see. I'll update with how they taste after I fry them up.

Edit:
1) Note to self, make sure you drain the meat thoroughly before cooking. Probably wouldn't have been a problem if I grilled it, but in the frying pan all the leftover brine turned into pure saltiness.
2) More sugar, less salt.

Overall, *really* nice, though. I'd like to try something similar on chicken. I advise some nice fresh bread for the juices.