b'Whytie your pork chops?let me start by saying that i have always liked my food to look pretty. this bit of irrational infatuation with culinary design has to be shared; otherwise nothing else i say will make sense.By tying the pork chop and then marinating it in a brine, we ensure two things: moisture retention, which will prevent excessive drying of the meat during cooking, and a forced shape that ensures a homogeneity of form so that when exposed to heat, the chop will cook equally on both sidesand as a value-added achievement, it will look beautiful.40'