A quarter century ago, in an effort to eat more healthily, consumers in the United States began demanding leaner cuts of pork. The industry obliged, but in the process of slashing the fat, we have sacrificed flavor. Grill your average pork chop and you will wonder how it became so dry. There is a simple way to put the flavor and succulence back into a pork chop--brine it before grilling. Brining consists of marinating a meat in a salty liquid. Thanks to the miracle of osmosis, the brine flows into the meat, making for a tastier, juicier pork chop.