Grilled Pork Chops With Herb Rub - cooking recipe

Ingredients

BRINE
3 1/2 cups water
1/4 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon molasses
1 cup ice cube
4 bone in pork chops, about 3/4 to 1 inch thick (about 3 lbs. total)
HERB RUB
1 tablespoon chopped garlic
1 tablespoon crushed fennel
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
2 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper

Preparation

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 and continue to cook until the chops reach an internal temperature of 145 degrees F.
(about 3 minutes more per side).
Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
NOTE: You could cook this chops inside in a frying pan.
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.