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1
Brine the pork chops
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2
Tip: It's always a good idea to brine pork before grilling it. It's a mild, lean meat that needs the extra flavor and moisture that brining provides.In a large mixing bowl, combine 2 cups warm water with the brine ingredients; stir until dissolved. Add 1 cup ice to the bowl and stir to quickly cool the brine to at least 45u00b0F.
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3
Put the chops in a 9x9-inch (or similar size) baking dish and pour the brine over the chops. They should be submerged. Cover with plastic wrap and put on a tray (in case of spills); refrigerate for 3 to 4 hours (3 hours for thinner chops, 4 hours for thicker ones). Remove the chops from the brine (discard the brine), and pat them dry.
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4
Make the spice rub
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5
Combine all of the spice rub ingredients in a small bowl or jar.
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6
Grill the chops
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7
Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400u00b0F to 450u00b0F).
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8
Sprinkle 2 to 3 Tbs. total of the spice rub generously over all sides of the chops. Grill the chops over direct heat, flipping once, until dark brown grill marks form on both sides, about 2 minutes per side (move them to indirect heat if any flare-ups occur). Once the chops are well marked, move them to the cooler side of the grill, cover, and cook until their internal temperature registers 140u00b0F to 145u00b0F on an instant-read thermometer, 4 to 6 minutes more per side. Transfer the chops to a serving platter, tent loosely with foil, and let rest for 5 minutes before serving
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9
nutrition information (per serving):
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10
Calories (kcal): 350; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 7; Protein (g): 36; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3.5; Sodium (mg): 730; Cholesterol (mg): 100; Fiber (g): 1;
