A tenderizing soak is good for more than turkeys

Beer-Brined Pork Chops with Onion Marmalade

You might have tried brining a turkey, but other meats benefit from a soak in a salt-sugar liquid too. Pork, for instance: Bred leaner and leaner the last few years, it tends to dry out quickly. Chops can be downright unforgiving when overcooked.

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Aside from making lean meat more moist and tender, brining can also bring different flavors to the table. Here we’ve used an amber-ale brine for a tangy echo to a sweet onion marmalade topping. Just put the chops in the brine in the morning, then cook the onions right before dinner.

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