Today I created a dry brine/rub that worked out really well! Despite the fact that I overcooked them, Mr. Picky said they were the best pork chops he had ever had.
Here's what I did:
- Fresh chopped sage
- Grated lemon zest
- Dried onion granules
- Kosher salt
I rubbed the mixture on both sides of each chop and let sit in the fridge for 2 hours before cooking. I used about the same amount of kosher salt I would have usually used to season the meat.