Sage-Garlic-Brined Pork Chops

• 1 1/2 ounces kosher salt, in 30 ounces of water
• 1 large shallot, sliced
• 10 cloves garlic, smashed with the flat side of the knife
• 1 lemon, halved
• 1 packed tablespoon sage leaves, fresh
• 2 bay leaves
• 1 tablespoon black peppercorns, cracked in a mortar with pestle, or on a cutting board with the bottom of a heavy pan
• 4 pork chops, bone-in, about 8 ounces each

1. In a medium saucepan over high heat, combine the salt water, shallot, garlic, lemon, sage, bay leaves, and peppercorns, and bring to a simmer.
2. Remove from the heat and allow the brine to come to room temperature.
3. Refrigerate the brine uncovered until cold.
4. Submerge the pork chops in the brine and refrigerate for 6 to 8 hours.
5. Remove the chops from the brine, discarding the brine.
6. Rinse the chops and pat dry with paper towels.

kosher salt, shallot, garlic, lemon, sage, bay leaves, black peppercorns, pork chops

Taken from www.foodrepublic.com/recipes/sage-garlic-brined-pork-chops-recipe/ (may not work)