When treated with a water soak before baking or grilling, pork chops have succulent and tender meat. For the water to tenderise the pork, you must mix it with salt to break down its proteins. Breaking down the proteins allows the pork chops to retain moisture and flavour when exposed to high heat. As pork is already a salty meat, you must add sugar to the water to help balance the flavour. To soak pork chops in water to tenderise them, allow 12 to 24 hours for refrigeration time.
Combine salt, sugar and boiling water in a large pot or bowl. Stir with a wooden spoon for two minutes, or until the salt and sugar dissolves in the water.
Pour the cold water into the pot or bowl and stir for 10 seconds. Place the pork chops into the water.
Cover the pot or bowl with cling film and refrigerate for 12 to 24 hours. The longer you leave the pork chops, the tenderer they will be.
Remove the pork chops from the pot or bowl and rinse with cool water. Pat the pork chops dry with a paper towel before cooking.
If the pork chops are not completely submerged in the pot, add more cold water until the top of the meat is covered.