Beer Brined Pork Chops - cooking recipe

Ingredients

Brine Mixture
4 pork chops (1-1/4-inch thick, about 2 1/2 lbs)
1 (341 ml) bottle beer
3/4 cup cold water
1 large onion, sliced
2 tablespoons coarse salt
2 tablespoons packed brown sugar
Dry Rub
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon packed brown sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon ground thyme or 1/2 teaspoon dried thyme

Preparation

In a deep dish, combine the beer, water, salt & sugar, then add the onions. Submerge the pork chops in the brine then cover and refrigerate. Refrigerate for 12 to 24 hours.
Dry Rub: In a bowl, thoroughly combine the dry rub spices, then set aside.
Take the dish out of the fridge one hour prior to cooking.
Heat a greased grill pan on medium heat. Remove pork chops from brine then pat dry with paper towels. Rub the spice blend onto both sides of the chops.
Place seasoned chops to grill and cook until the juices run clear when pork pierced, about 5 minutes per side.