Brining Pork Chops

• In a large container big enough to hold the liquid and your meat, add the water and salt. Whisk until the salt is dissolved.
  6 cups cold water, 1/3 cup kosher salt
• Add the pork chops to the brine mixture making sure they are completely submerged in the liquid. Cover and refrigerate 30 minutes to 2 hours.
  4 Pork Chops
• Once the pork chops are done brining, remove them from the liquid, pat them dry with a paper towel and season them for the grill.
• Cooking time will vary depending on the thickness of your pork chops. In general, plan on 7 minutes of cooking for every half inch thickness, including searing time. Therefore, if you have a 1 1/2 – inch thick pork chops, plan on 20-25 minutes. Make sure to check the internal temperature of your meat before eating. The ideal temperature of pork should be 145-150 degrees Fahrenheit for the greatest amount of flavor. To check for doneness, use a digital instant read thermometer. This will work for different cuts of pork chops.
• For best results, rest the pork for 2-3 minutes with aluminum foil tented over the top to help retain the heat.