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1
Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low.
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2
For charcoal, once the coals ash over, push them to one side.
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3
Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl.
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4
Add the pork and soak 10 minutes.
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5
Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan.
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6
Put on the grill over direct heat; bring to a boil, then remove from the grill.
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7
Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion.
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8
Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes.
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9
Remove the chops from the brine; pat dry.
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10
Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side.
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11
Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce.
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12
Serve with the remaining sauce and vegetables.
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13
Per serving: Calories 439; Fat 20 g (Saturated 6 g); Cholesterol 102 mg; Sodium 347 mg; Carbohydrate 11 g; Fiber 1 g; Protein 37 g
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14
Photograph by Antonis Achilleos
