Charcutepalooza - March Brining Challenge

Thanks mrswheelbarrow kitchen!

I made the garlic-sage brine (minus juniper berries, which I couldn't find) from Michael Ruhlman's Charcuterie. 

Um, I forgot to take a picture of the meal (yum yum yum),

but the beauty of the brine gives you a clue of how good it was.

This was the apprentice challenge for March, and it was delicious.  Since we are moving soon I used a couple pork chops from the freezer and guessed on the brine time (the recipe is for 1.5 inch pork chops) and I think I under-brined the chops a little...alas, I am but a apprentice.  I think next time I will buy a fresh center cut rack of pork, brine it for longer, then cut up the individual chops...not sure if that will make it better, but that's what this is all about eh?

I used a measuring cup filled with brine to weight the chops.

ps. for my other March Charcutepalooza posts you'll have to check the tag, as the March 15th ruhl was not conducive to a St. Patrick's day corned beef party.