These are some delicious bone-in Pork Chops slathered with Adobo Sauce made from Ancho chiles -- so good!
Kosher or sea salt are typically recommended for brining as they don't contain additives. A common brine ratio to keep in mind is 1 cup salt per 1 gallon of water.
After adding stock to the adobo and simmering it down you can optionally strain it, but lately I skip this step. It won't affect the flavor but straining will get rid of any leftover seeds and give you a more silky texture.
I usually recommend that people take a taste of the chiles' soaking liquid after they have reconstituted. If you like the flavor you can use some of it to liquefy the adobo sauce. If it tastes bitter to you I would recommend using stock to liquefy the adobo.
I used homemade chicken stock for the sauce. It's super easy to make and worth a go if you've never tried it before. Chicken stock recipe here.
Officially hooked on brining? We use it in these recipes too:
Chicken with Green Mole Sauce