A good basic brine for pork, easy to vary or riff off.
In a non-reactive bowl, add the sugar, peppercorns and thyme. Heat one cup about 2/3 cup of the liquid to very warm, pour over the ingedients in the bowl and stir to dissolve. Add the remainder of the cool to room temperature liquid. Place pork chops in a ziploc bag and place the Ziploc bag in another container (to hold it upright and to control any possible leakage when it is refrigerated.) Once the salt mixture is cool, pour over the pork in the Ziploc. Squeeze to remove as much air as possible.
Refrigerate for at least 15 to 20 minutes, 2 to 4 hours if possible and up to 12 hours if thinner pork chops and up to 24 hours if thick.
Drain and pat pork dry before using.
Recipe may be increased; it is likely you will not need to use an exact proportion of the herbs or peppercorns, even with more brine; just increase those items by a bit.
Keywords: brine, pork