You can brine or use a dry rub for either ... If you want to braise really delicious, fork-tender pork chops, try using the ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

Flavor Profile: Sirloin chops, especially bone-in are similar ... Pork has less natural marbling than beef and so a pork ...

Even though pork chops are all cut from the loin, there are actually four distinct cuts. Working your way from front to back, you can find the shoulder chops, rib chops, loin chops and sirloin chops.