Pork chops always make a delicious meal. But if you usually use the oven to cook them, it's worth trying a different tool for ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.