Garlic Rosemary Brine
Brining lean meats helps to enhance flavor and texture. Brine chops for 20 minutes to an hour. Brine larger roasts for 6 to 12 hours.
Ingredients, for a 2 to 3 lb. roast
8 cups cold water, divided
1 cup kosher salt
2/3 cup brown sugar
6 cloves garlic peeled and smashed
2 to 3 sprigs rosemary
1 tablespoon black peppercorns
In a 2 quart saucepan, combine 4 cups water with the salt, sugar, garlic, rosemary, and peppercorns. Bring to a boil and remove from heat. Steep for 10 minutes, then add the remaining 4 cups cold water to cool the mixture. Transfer the brine to a container or ziploc bag and submerge the chops or roast in the brine.