Do heritage bone-in pork chops need a brine?
I have two beautiful Red Wattle pork chops, about 1 1/4 inch thick, that I'm hoping to cook in a cast iron skillet tomorrow night. I have a little time to put them in a brine (or add flavor with a garlic/olive oil/thyme marinade, since that's what I have around). But I'm not sure they need it? I have never had this kind of chop before.