Brined and Grilled Pork Chops

Ingredients

• Water

  Plain, clean water

  ¾ cup or 178g

• Salt

  Table

  3 tbsp or 54g

• Thyme

  Fresh

  2 tbsp or 5g

• Brown sugar

  2 tbsp or 18g

• Pepper

  Spices, black

  2 tsp or 4g

• Garlic

  Raw

  4 cloves, minced or 12g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Bay leaf

  Spices

  2g or 2g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

Directions

1. In a large pot or bowl, combine the water, salt, brown sugar, thyme, pepper, garlic, bay leaf, and lemon; stir until the salt and sugar are fully dissolved. Refrigerate the brine until thoroughly chilled; add additional cold water as needed so there is enough liquid to fully submerge the chops.
2. Place the pork chops in a large zip-top bag, pour in enough cold brine to cover, seal, and set the bag in a shallow dish. Refrigerate for about 8 hours.
3. Remove the chops from the brine, discard the brine, and pat the meat very dry. Let stand at room temperature for 30 minutes while you heat the grill.
4. Preheat a grill for two-zone cooking to medium-high (350–400°F), leaving one side unlit for indirect heat.
5. Lightly brush the chops with oil and season with pepper (skip extra salt if the brine was adequately seasoned).
6. Grill over the lit side, covered, about 4 minutes per side to develop color.
7. Move the chops to the unlit side and continue grilling, covered, until an instant-read thermometer in the center registers 145–150°F, about 12–16 minutes more, flipping once. Rest 5 minutes before serving.