A twenty-minute soaking in a salt brine makes grilled pork chops tender, juicy, and flavorful. Serve with grilled baby bok choy.
Recipe adapted from Epicurious.
- 3 Tbs. coarse kosher salt
- 1 1/2 Tbs. sugar
- 4 3/4- to 1-inch-thick pork rib chops
- Extra-virgin olive oil
Mix 1 1/2 cups water, coarse salt, and sugar in an 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
Prepare grill over medium-high heat.
Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill until thermometer inserted horizontally into center of chops registers 150°, 7 to 8 minutes per side.