Use a Quick Brine to Make Any Cut More Tender — Tips from
How to Brine ANY Meat Brining is such a great technique -- use it all year round for all sorts of meats (poultry - pork - and all wild birds and game). (Brining is submerging a cut of meat in a solution of salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful meat--everytime.)
Make Any Cut of Meat Taste Amazing with a Quick Brine — Tips from
Quickly-cooking chicken breasts and pork chops are great for weeknight meals — except when they turn out as dry and flavorless as shoe leather. Brining has become my saving grace! It's a way of ensuring juiciness and adding flavor, and unlike turkey and corned beef that need to soak for days, these thin cuts will brine in about the time it takes you to make a side salad.