Cooking with Fresh Pork: Grilled Pork Chops

Pour the water into a large bowl or plastic storage tub. Stir in the salt and continue stirring until the salt dissolves. Stir in the brown sugar and molasses and continue stirring until they dissolve.

Add the ice cubes and stir to chill the mixture down. It should be 45°F or colder on an instant-read thermometer.

Add the pork chops, cover, and refrigerate for 4 to 6 hours.

Remove the pork chops and discard the brine. Pat them dry with paper towels.

To make the fennel and herb rub: Fit a food processor with the small bowl and add all ingredients. Pulse several times to blend well. Scrape the rub mixture into a small bowl. Coat each brined chop generously on both sides with the rub. Set the chops aside while you prepare your fire.

To grill the chops: Build a charcoal fire but spread the coals on only half of the grill.

Heat to medium-high.

Lay the chops directly over the hot coals. If flaming occurs, move the chops to an area without coals. Sear the chops over the hottest fire for 1 1/2 minutes per side. Then transfer the chops to an area without coals. Cover the grill and continue cooking for 8 to 10 minutes more. The chops are done when they are firm to the touch and an instant-read thermometer inserted in the center registers 140° to 145° F.

Transfer the chops to a warm platter and let them rest for 5 minutes so that the juices can be reabsorbed and the chops complete their cooking.