Grilled Pork Chops
These grilled pork chops get their flavor from a cold, sweet and sharp brine of honey, cider vinegar, salt and fresh herbs. Ice is stirred in to cool the hot vinegar so the meat can go straight into the bag. After an hour or two the thick rib chops are seasoned, then finished with a peppery rub of smoked paprika and ancho. A quick turn on a hot grill leaves them marked and juicy.
Instructions
Put the honey, salt, heated vinegar, rosemary, thyme, cayenne and garlic in a large plastic zip-top bag. Add the ice and shake until most of it has melted and the liquid is cold.
Add the pork chops to the bag and refrigerate them for 1 to 2 hours.
While the chops sit, mix the cracked peppercorns, smoked paprika and ancho chile powder in a small bowl.
Lift the chops out of the brine and pat them dry with paper towels. Throw away the brine.
Rub the pepper mixture over both sides of each chop, pressing it on so it sticks.
Get a high-heat grill hot. Soak a flame-resistant towel in oil, tie it with twine, and use it to quickly grease the grates.
Grill the chops with the lid closed for 2 minutes. Turn them 90 degrees and cook 2 minutes more, which gives crosshatch marks. Flip the chops and repeat on the second side.
Move the chops to a plate and let them rest uncovered for 5 minutes. Serve warm.
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