Pork Chop advice

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Got some bone in chops to grill tonight. But past attempts have been kind of dry.

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Dissolve salt and sugar in 3 quarts cold water in 2-gallon zipper-lock plastic bag. Add chops and seal bag, pressing out as much air as possible. (Alternatively, divide brine and chops evenly between two 1-gallon zipper-lock bags.) Refrigerate, turning bag once, until fully seasoned, about 1 hour. Remove chops from brine and dry thoroughly with paper towels. Coat chops with spice rub or season generously with pepper.

2. Light grill and turn all burners to high; cover and heat grill 15 minutes. Use wire brush to scrape cooking grate clean. Turn off all but one burner. Place chops over hotter part of grill, cover, and cook until browned on each side, 3 to 4 minutes per side. Move chops to cooler side of grill. Cover and continue cooking, turning once, until instant-read thermometer inserted through side of chop and away from bone registers 135 degrees, 7 to 9 minutes longer. Transfer chops to platter, tent loosely with foil, and let rest 5 minutes. Internal temperature should rise to 145 degrees. Serve immediately.

I'm doing it. Thanks. Just put them in the brine. Gonna take a nap and then start grilling when I wake up (if I wake up).

PM is right about the overcooking, though. The brine will help with moisture only if you don't overcook them.

Hope you wake up and that they turn out well.

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PM is right about the overcooking, though. The brine will help with moisture only if you don't overcook them.

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Get a digital probe thermometer for $20 at Bed Bath and Beyond and you should never over cook them.

Come back and let us know how they turned out

How thin/thick? Brining could be overkill if they are thin. Just don't overcook them. Pork DOES NOT have to be cooked to well done.

Pork Chops are born to be smothered.

IMHO

Not the healthiest way but my favorite way is to dip them in egg wash, coat in italian bread crumbs and then fry em up in a cast iron skillet.

This is why I don't eat pork chops very often

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Pork Chops are born to be smothered.

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Oh Lord, it's almost 5 pm and I just woke up from my nap. Too late to light up the grill. Getting dark outside. I'm gonna go with cast iron.
They've been soaking in brine all day. Also threw some chicken thighs in there. Should be interesting.

I can't believe I slept this long.
Got the chops and some skinless chicken thighs in cast iron going on low temp, covered. Not adding salt since the brine should have that done.

No time issues since the wife won't wake up till 2 a.m. This stuff my even make some good gravy for rice.

I drained it and put the lid on.
Outdoor lights are verbotten. Wife is sleeping till early morning. She's on shift work and adjusting to day off.
I'm going to lift the lid, flip the meat and take a taste of seasoning right now.
Edit..Whoa. There is a lot of liquid.
Took cover off to condense.