Exactly, Sean.
Rosie, here is the brining info I promised.
Obviously, you can brine any kind of meat- pork chops, poultry, etc. The more meat you have, you'll need more brine. Here's a good yet basic brine recipe (for 4 decent size pork chops)-
Stir together 3 cups water, 1/4 cup salt, 1/4 cup light brown sugar (packed) & stir till dissolved in a bowl. Then stir in 2 c. Ice cubes & any additional desired flavoring & chill to 45 degrees Fahrenheit or lower. Put chops in a large ziploc & pour in brine. Seal bag & put bag into a bowl so it doesnt leak when you put it into the fridge for 2 to 6 hours, depending on how thick the chops are. Remove chops, throw out the brine & cook as directed in the recipe.
To add a Caribbean flavor to said chops, add dark rum & soy sauce. For a Kentucky flavor, add bourbon, molasses, Worcestershire & a touch of vanilla extract. I hope you try it & look forward to hearing any feedback. I am positive it will be good, can also take constructive criticism. Keep me posted!
