Step 1

Make the brine. Place 6 cups cold water, 1/3 cup kosher salt, and 3 tablespoons granulated sugar and flavorings if using in a large bowl. Whisk until the salt and sugar are dissolved.

Step 2

Brine for 30 minutes to 2 hours. Add 4 pork chops and make sure they are completely submerged. Cover and refrigerate at least 30 minutes or up to 2 hours.

Step 3

Heat the grill. About 20 minutes before you’re ready to cook, heat an outdoor grill. For a charcoal grill, arrange the lit coals over one half of the grill and leave the other side empty. For a gas grill, heat all burners to high (at least 450°F).

Step 4

Dry and season the chops. Remove the chops from the brine and discard the brine. Pat the chops very dry with paper towels. Season all over with 1 teaspoon black pepper or spice rub.

Step 5

Sear the chops over high heat. Scrape the grill grates clean if needed. If using a gas grill, lower one of the burners to medium heat. Place the chops on the hotter side of the grill, cover, and cook until grill marks appear on the bottom, about 3 minutes per side.

Step 6

Finish cooking over medium heat. Move the pork chops to the cooler part of the grill. Cover and cook, flipping every few minutes, until the thickest piece registers 145°F on an instant-read thermometer, 4 to 7 minutes more depending on the thickness of the chops.

Step 7

Rest the pork chops for 5 minutes. Transfer the pork chops to a serving platter, cover loosely with aluminum foil, and let rest at least 5 minutes before serving.