Brined Pork Chops
1. Combine everything except the ice water in a saucepan and heat on low just until the sugar and salt dissolve, stirring with the whisk.
2. Once the sugar and salt are dissolved, remove the saucepan form the heat to a hot pad. Stir in the ice water to cool the brine to under 90 degrees F. Use a thermometer to make sure the brine is cool. You don't want to put your meat into hot brine, as it will cook the meat a little. You also want to cool the brine for safety reasons. The chance of food-borne illness is pretty low in a mixture this salty, but it pays to be extra careful. You can taste the brine if you want, but it will be really salty.
3. Place in ziploc bag and refrigerate for 30 minutes to abotu 8 hours. Longer for larger pieces of meat.