Part 2/6:
To make the brine, start with about a quart (litre) of water and add 1/4 cup of salt, 2 teaspoons of soy sauce, 2 teaspoons of brown sugar, and some crushed garlic cloves. For an extra depth of flavor, 3 tablespoons of apple cider vinegar—preferably a high-quality, unfiltered brand—are added. After mixing thoroughly, immerse the pork chops in the brine and refrigerate for a few hours. This step is crucial; even two hours in the brine can make a significant difference in the end result.