Step 1

In a saucepan, combine 1 cup water with bay leaves, peppercorns, ginger and garlic cloves. Bring to a boil and stir until all salt is dissolved. Allow to cool. Add ice and ginger ale. Place pork chops in brine and allow the meat to soak in the solution for 6-24 hours, refrigerated.

Step 2

Remove the pork chops, and discard the brine. Then rinse the chops in cold water and pat dry. Slather both sides of the porch chops with oil and then season both sides with pork seasoning. Place the seasoned chops on a plate in the refrigerator, uncovered. Preheat your pellet grill to 225°F.

Step 3

Place a temperature probe into the thickest part of your boneless pork chop, and set the pork chop on your pellet grill. Smoke until the meat reaches an internal temperature of 100°F (about 45 minutes).

Step 4

Increase the heat on your pellet grill to 425°F and cook the pork chops until they reach an internal temperature of 140°F. Continue to cook the ribs until they reach an internal temperature of 195°F. The meat should pull back significantly from the bone. It should also look absolutely delicious.

Step 5

Remove the pork chops and allow them to rest on a plate, covered tightly with foil for 10 minutes or until the meat reaches an internal carryover temperature of 145°F. Serve immediately. Allow the meat to rest for 30-45 minutes. Then serve up and eat up, no sauce necessary.