-
1
To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
-
2
Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
-
3
When the brine is cold, add the chops.
-
4
Refrigerate for at least 4 hours, but no more than 6.
-
5
Remove the chops from the brine, dry completely with paper towels.
-
6
Discard the brine.
-
7
In a small bowl, combine the rub ingredients and mix well.
-
8
Lightly rub the mixture into both sides of each pork chop.
-
9
If using a gas grill, set one side on low, the other medium high.
-
10
If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
-
11
When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
-
12
Sear the chops over the hot area for about 1 1/2 minute.
-
13
per side, then move them to the less hot areas.
-
14
Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
-
15
(about 3 minutes more per side).
-
16
Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
-
17
NOTE: You could cook this chops inside in a frying pan.
-
18
Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.
