You know those rubbery, bouncy ham slices in cheap lunch meat? That’s your future. Over-brined pork chops feel almost slimy when raw. Cooked, they’re tough and squeak against your teeth.
There’s also the salt bomb effect. Your mouth will pucker. You’ll drink three glasses of water. Your dinner guests will silently hate you. Don’t be that host.
The Only Exception: Bone-In, Thick Cuts
If you buy pork chops that are two inches thick and still attached to the bone, you can stretch to six hours. The bone slows down the brine penetration. It’s like a speed bump for salt.
Even then, check them at four hours. Stick a fork in the center. If it feels like butter, pull them out. Your instinct is smarter than your timer.
