Dear future self: When you’re looking for that awesome pork chop recipe, here it is.

Boil 3 cups of water. Add 2/3rds cup coarse salt (nothing iodized) and 1/3 cup of sweet thing. You used sugar, but try molasses next time. I added 2 frozen popsicle molds of frozen decaffeinated strong coffee and a tray of ice, but two tablespoons of instant decaf would do the same. The frozen ice and coffee brought it down to cool to the touch. Then Add the meat and let brine for 2 hours. Then it cooked on 6 for 5 minutes, then on three for four more.

Let rest 5 minutes.

Next time I’ll crisp the fat up on the edge. Don’t be alarmed the meat inside is pinkish. The internet said pork should be cooked to 145, but I liked it at 150. It didn’t need to finish cooking in the oven. It was like Char-siu on the top of ramen. Sprinkle liberally with green onions.