Wait till they discover the chewy goodness of trotters! Pork is a boon to home cooks too ... For Christmas dinner I brined a crown roast in spiced apple cider and filled the inside of the crown ...

But I have a few tips for brining: First, make sure the pork is completely covered in the brine. Second, you want to brine for at least six hours but no longer than 12. Last, before you cook the pork, ...

This brine can be used for chops or pork tenderloin. It keeps the meat moist, but do not soak it in the brine too long or it will be salty. The rub is optional, but it does add a nice finish ...

Elizabeth Karmel says this brine is good for soaking pork chops, pork loin, fresh ham, chicken and turkey. I haven't tried the others, but I can certainly vouch for the pork chops. Be sure you ...

Combine olive brine, 2 tablespoons oil, sage, lemon zest, and 1 teaspoon salt in a large ziplock plastic bag. Prick pork all over with a fork, and add to bag. Squeeze air out of bag and seal.

To make his pork chops extra-juicy and give them a perfect caramelized crust, Underbelly chef Chris Shepherd lets them sit overnight in a honey-spiked brine inspired by the flavors of a Southern ham.