On Mar 24, 12:00*am, (Steve Pope) wrote:
> I'll echo the approach of brining the pork chop. *(Googling
> past posts of mine should come up with more exact data.)
>
> There is some controversy as to whether brining improves
> tenderness, but for me it seems to.

It does improve moistness, which makes the mouthfeel more tender. It
can, however, suck out flavor.
>
> Steve

--Bryan