- - BRINE -
- 8 cups water
- 1 cup coarse Kosher salt
- 1 cup sugar
- - PORK CHOPS -
- 6 (1-inch-thick) bone-in pork chops
- Freshly ground black pepper
- Vegetable oil for grill rack
- 1/3 cup liquid from Sweet & Tangy Peach Relish
Step 1: In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
Step 2: Add pork chops to brine and let stand at room temperature for 1 hour.
Step 3: Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas).
Step 4: Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
Step 5: Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
Step 6: Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
Step 7: Transfer chops to a platter and let stand for 5 minutes before serving. Serve chops with Sweet & Tangy Peach Relish.
Enjoy these great grilled pork chops from Epicurious!