Once brined, these chops can be pan-fried, broiled or grilled. The main caution here is not to overcook them. Brining (soaking in a salt solution) helps keep the chops firm and juicy, but even brining will not prevent dry, hard chops if overcooked. Bone-in rib chops at least 1 inch thick are the best choice for this recipe, and each one is typically large enough to feed two people. Using the thicker chops and dividing them before serving is much better than trying to cook super-thin chops, which can easily be overcooked before they are browned on the outside.
Season: Spring, Summer, Fall, Winter, All Seasons
Type os dish: Main Dish, Dinner
Holidays & Occasions: Memorial Day, Father’s Day, July 4th, Labor Day
Diets: Heart Healthy, Low Calorie, Low Cholesterol, Low Saturated Fat, Lower Sodium