I have a question about the recipe "Cider Brined Pork with Calvados, Mustard and Thyme" from Oui, Chef. I started brining the chops last night around 7, and I just found out that we won't be having them tonight. Should I continue brining them (for 48 hours, then) or take them out after 24 (or before), dry them off and store them in the fridge covered in plastic? Thanks.
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