Grilled Pork Chops With Herb Rub
Brining pork chops is undoubtedly the best way to prepare them. After i did it once, i will no longer prepare them any other way. They are juicy and delicious and far better than any i've ever had before.
Steps
To brine the chops: heat the water , salt , sugar and molasses in a pan , stirring occasionally , until the sugar and salt dissolve.
Pour into a large zip-lock bag or a tupperware container and let cool down slightly , then add the ice cubes.
When the brine is cold , add the chops.
Refrigerate for at least 4 hours , but no more than 6.
Remove the chops from the brine , dry completely with paper towels.
Discard the brine.
In a small bowl , combine the rub ingredients and mix well.
Lightly rub the mixture into both sides of each pork chop.
If using a gas grill , set one side on low , the other medium high.
If using a charcoal grill , arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
When the thicker layers of coals are hot , set the chops directly over them , or over the hottest part of the gas grill.
Sear the chops over the hot area for about 1 1 / 2 minute.
Per side , then move them to the less hot areas.
Cover the grill.
Ingredients
water, kosher salt, dark brown sugar, molasses, ice cube, pork chops, garlic, fennel, fresh sage, fresh rosemary, fresh coarse ground black pepper