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Export 7 ingredients for grocery delivery
Step 1
Bring the quart of water to a boil, remove it from heat.
Step 2
Add the salt, pepper, bay leaves, and garlic to the hot water and let them steep for a few minutes.
Step 3
Cool the brine by adding the 32 oz ice to the hot brine, cooling it and diluting it to an appropriate level.
Step 4
Verify that your brine is cooler than 70°F (21°C).
Step 5
Transfer the brine to a sealable container and submerge your pork chops in it. Allow them to brine overnight.
Step 6
Set up your grill for direct cooking and preheat it. You want the surface temp of the grill to be at least 425°F (218°C).
Step 7
Remove the pork chops from the brine and pat them completely dry.
Step 8
Once patted dry, apply dry rub to both sides of the chops.
Step 9
Oil your grill grate, then place the chops on the hot grill. Cook them, turning about every 90 seconds until a Thermapen inserted into the center reads about 135°F (57°C). This should take about 5–7 minutes.
Step 10
Pull from the grill and allow to rest on a cutting board, tented with foil, for about 5-10 minutes.
Step 11
Serve the chops!
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