|Grilled Pork Chop with Risotto Cake and Fennel Salad|
4 cups water
1/2 cup white or brown sugar
1/2 cup kosher salt
3 cloves garlic
1 T black peppercorns
3 bay leafs
1. Bring all ingredients to a boil.
2. Allow to cool completely.
3. Completely submerge meats in brine.
4. Refrigerate for one or two days.
5. Remove meat, dry off and it's ready to use.
Important note: You will not need to season the meat because the brine has already done it.