While house-sitting, I attempted a brine recipe for pork chops from the Lucques cookbook. It calls for dissolving 1/2 cup kosher salt and 1/3 cup sugar in 2 cups hot water, then adding three quarts cold water and various spices, then soaking the chops overnight.

I just broiled a sample chop. It is nearly inedibly salty.

1. What happened? The only alteration I made, other than omitting some spices I didn't have, was to use powdered rather than granulated sugar as the house didn't have granulated.

2. How can I salvage the remaining chops soaking in the brine? I don't want to throw them out. Should I rinse, then soak them in cold water? Or rinse, then soak in water with just granulated sugar added to try to make up for the part that didn't work?
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