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1
To prepare the Brine: In a medium bowl combine the salt and sugar.
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2
Pour 1 c. of warm water into the bowl, and whisk to dissolve the salt and sugar.
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3
Add in 2 c. of cool water along with the remaining brine ingredients.
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4
Place the pork chops in a large, resealable plastic bag and pour in the brine.
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5
Press the air out of the bag and seal tightly.
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6
Turn the bag to distribute the brine, place the bag in a bowl, and chill for 4 to 6 hrs.
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7
Remove the pork chops from the bag and pat dry with paper towels.
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8
Throw away the brine.
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9
Lightly brush or possibly spray both sides of the chops with oil.
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10
Allow to stand at room temperature for about 20 min before grilling.
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11
Sear the pork chops over Direct High heat for 6 min, turning once halfway through grilling time.
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Continue grilling over Indirect Medium heat till the juices run clear, 6 to 8 min.
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13
Serve hot with an herbed pasta salad, if you like.
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14
This recipe yields 4 servings.
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15
Wine Recommendation: Pour a soft Italian red like Sangiovese.
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Beer Recommendation: A well-crafted American lager fits nicely.
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Comments: A good soak in a seasoned brine puts osmosis to work inside your pork chops.
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The meat absorbs moisture and flavor, giving you a shot at your best chops yet.
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Note: The chops are first seared over Direct High heat and then finished over Indirect Medium heat.
