3/4 c. kosher salt

6 tbsp. granulated sugar

4 bone-in rib loin pork chops or center-cut loin chops, ea. 1 1/2″ thick

Ground black pepper

1.  Dissolve salt & sugar in 3 qt. cold water in 2 gal. zipper-lock plastic bag.  Add chops & seal bag, pressing out as much air as  possible.  (Alternately, divide brine & chops evenly between 2-1 gal. zipper-lock bags.)  Refrigerate, turning bag once, til fully seasoned, about 1 hr. remove chops from brine & dry thoroughly w/ paper towels.  Coat chops w/ spice rub or season generously w/ pepper.

2.  Ignite lg. chimney starter filled w/ hardwood charcoal (about 2 1/2 lb.) & burn til charcoal is covered w/ layer of fine gray ash.  Build a 2-level fire by stacking most of coals on 1 side of grill & arranging remaining coals in single layer on other side.  Set cooking grate in place, cover grill w/ lid, & let grate heat up, about 5 min.  Use wire brush to scrape cooking grate clean.

3.  Cook chops, uncovered, over hotter part of grill til browned on ea. side, 2 1/2 – 3 min. per side. Move chops to cooler part of grill & cover w/ disposable aluminum roasting pan.  Continue grilling, turning once, til instant-read thermometer inserted thru side of chop & away from bone registers 135 deg. F., 7-9 min. longer.  Transfer chops to platter; cover w/ foil pan, & let rest 5 min.  Internal temperature should rise to 145 deg. F.  Serve immediately.

Nutrition info per serving:  348 cal.; 18 g. carbs.; 0 g. dietary fiber; 11 g. fat; 40 g. pro.; 18 g. sugars.

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