We can all probably agree on which result we prefer, which is why dry brining -- an easy extra prep step -- is a must-try for ...

Each has its merits but for those seeking a crispy crust, a dry brine works best. Coat the pork chop with salt and sugar and ...

Shrimp are a delicate protein, prone to drying out and becoming rubbery. To prevent this from happening, use this one ...

Brining also allows you to sear the pork chops on the stovetop without drying ... or honey you want to use along with seasonings like dry herbs, garlic, or peppercorns. Once you've let the brine ...

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. Though it may seem like a counterintuitive ...

Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper. Mix the flour, salt and mustard and dredge the chops in the mixture, shaking off the excess. Heat the oil in frying pan ...

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 ...