For a long time I have read about brining stuff, but have honestly never really done it myself. I have been content with fairly blah pork chops and really do try to avoid boneless skinless tasteless chicken breasts. I always figure I can make some sort of sauce to make flavor. Well, count me converted now thanks to Polcyn & Ruhlman's book. This is just the beginning of the fun I plan with this book too!
I took some big bone in pork chops from Coscto and applied the Garlic Sage brine: a brown sugar brine with garlic, sage & juniper berries. I just pan roasted the chops and improvised a quick vermouth-mustard sauce (juniper+vermouth, get it?).
Even the 9 year old ate a whole chop.