The goal here is to end up with dinner on Wednesday night with something close to Pork Chops with Sweet Peppers.
The chops from the local butcher were hefty.
I had them do a double cut anyway, which ended up being > 3" thick.
Last night I made and chilled the brining solution, then injected the meat in several places before starting the three-day brine.
Since I had enough solution, I also started brining some bone-in chicken thighs.
