Breaded pork chop, spinach

Is pork a Saxon word? No, it's not you swine, it's French, porc.

You know how when you take a nice long bath and you stay in there so long you get all waterlogged and wrinkly? 

Brining is like that except worse because the meat is dead. 

The salt and sugar concentration is in a state of disequilibrium  between the brine liquid and the moisture within the meat.  First, water passes through the cell walls to equalize the pressure between them and then as the channels are opened and salt passes through it damages the cells further allows greater flow between inside and outside the cell walls until finally both pressure and mineral concentration are equalized. This is a chemical tendency of water molecules to seek equilibrium in pressure and also to equalize mineral concentration by passing through cell walls. It does that by itself. Molecules do. They move around. 

I'm imagining. 

Brine. As little water to cover to conserve precious ingredients like salt. 

For a family pack of pork chops or whatever these bits are.

* 6 cups water

* 1/2 cup kosher salt

* 1/2 cup refined sugar 

* 13 peppercorns

* 47 caraway seeds

* 56 mustard seeds

* 1/4 cup apple brandy

the pieces are  brined, dried, dusted with seasoned flour, coated with seasoned milk with egg, then panko bread crumbs with butter rubbed in like a pie crust, providing oil to toast the bread and to protect the pork.