Chris from Nibble Me This calls this Porkus Chopus Maximus, but I just call them Damn Good. Because brining is so versatile. it has become status quo for me especially with grilling.
Chris used thick cut bone in pork chops. Our local grocer had these lean, thick cut boneless chops on sale for $1.99 per lb. I just had to buy them!
The brine consisted of 2 cups of apple juice, 2 cups of water, 3/4 of a cup of turbinado sugar and 1/2 cup of coarse kosher salt. The pork chops were placed in a large re-sealable plastic bag and the brine poured over the chops. The chops were allowed to brine in the refrigerator for about 3 hours.
After brining, rinse and towel off the pork chops and add your massage your favorite dry rub on these babies. I used 1/4 cup turbinado sugar, 1/4 cup brown sugar, 1/4 cup smokey paprika, 2 tablespoons of garlic powder, 1 tablespoon onion powder, 2 tablespoons of kosher salt, 1 tablespoon cayenne pepper, 1/2 tablespoon chipolte powder.
Sear the chops on both sides and then move them to in direct heat until they have an internal temperature of 150 degrees. Allow the chops to rest and the juices re-distribute for about 5 minutes.
You won't need any side dishes, these chops are total beasts all by themselves!