Brined & Grilled Pork Chops

Brining makes a huge difference in both taste and juiciness of a pork chop, and I highly recommend it.  The recipe here is only one of many variations.  

I bought the pork chops shown here from a local butcher, Red Hog . The price is higher but the taste is definately worth it.  

Ingredients:

• 4 1 inch thick pork chops
• ½ cup brown sugar
• ½ cup kosher salt
• 5 garlic cloves, smashed
• 5 bay leaves
• 1 tablespoon pepper corns
• 3 quarts of water total

Directions:

1.      Use a container large enough to hold 3 quarts of liquid plus the pork chops, or mix the brine and split the brine and chops between two Ziploc bags.

2.      Mix all ingredients with 2 cups of hot water, and stir until the sugar and salt are dissolved. 

3.      Add enough cold water and ice to measure 3 quarts of water in total. 

4.      Add the chops and Store in the fridge for about one hour.

5.      Remove the chops and dry thoroughly.

6.      They are now ready to grill over two stage fire (a hot side and a cooler side).  Sear for about 9 minutes (flipping once) over the hot side, then move the chops to the cooler side for another 6 minutes total until the internal temperature reads 140.