- Pork Chops (Thick Cut)
- 5 oz. kosher sea salt
- 1/2 gal. filtered (non-chlorinated) water
- olive oil
- black pepper
- garlic powder
Rinse off thawed pork chops. Add 5 ounces of kosher sea salt to 1/2 gallon of filtered (non-chlorinated) water. Heat and stir until salt is fully dissolved. Allow brine to cool. Submerge pork chops for at least 45 minutes. (Weigh down chops with plates or bowls to keep submerged if needed.)
Prepare grill (favorite woods for smoke are apple and hickory). Rinse salt water off of pork chops and pat dry. Rub chops with olive oil. Season with salt, pepper and garlic powder and let rest at room temperature for 10 minutes.
Sear the chops directly over the hottest part of the grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill and cook to the desired doneness. Check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Allow chops to rest a few minutes, then enjoy!