We've been trying out some new cooking techniques lately. We got some super thick (about 1 1/2 inch) pork chops on clearance at the grocery store. We wanted to take advantage of their thickness, but not dry 'em out. We brined them for about 12 hours, and they increased in volume by about 25%! With these thick 'n' juicy chops ready for cooking, we opted for the America's Test Kitchen method of starting them in the oven under low heat (275 degrees), then finished them in the pan. Oh yeah, and be sure to par-cook the bacon in the microwave first.
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