Pork is one of the best meats to brine because brine helps pork stay juicy. Overcooking pork is perhaps the main way people err when they prepare it; brining allows a little leeway when cooking the pork. It’s also a way to infuse the meat with flavors—here shallot, lemon, pepper, and sage.

The following brine can be increased or decreased if you want to brine more or fewer chops. Just make sure that the salt level remains at 5 percent. This brine will also work for a boneless pork loin; increase the brining time to 16 to 24 hours. To brine a tenderloin, leave the loin in the brine for about 8 hours.