Over-the-Top Grilled Pork Chops

If you're looking for a special pork chop dinner, this is certainly one that will deliver.  I found the recipe on Food Network.  You need to have 24 hours to brine your chops before it's time to cook.  Planning ahead is essential.

1/4 cup packed brown sugar

1/4 cup kosher salt

2 Tbsp smoked paprika

1 Tbsp pink peppercorns

4 fresh sage leaves

2 springs fresh thyme

1 sprig fresh rosemary

2 (14 oz) bone-in center cut pork chops (thick cut)

Freshly ground pepper

In a large bowl, whisk 1 quart of warm water, the brown sugar, salt and paprika until the sugar and salt dissolve.  Add the peppercorns, sage, thyme and rosemary and let cool to room temp.  Add the pork chops to the brine.  Cover and refrigerate 24 hours.

Preheat your grill to medium high.  Remove the pork from the brine and pat dry.  Lightly brush the pork with olive oil and sprinkle with pepper.  Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms, about 8 - 10 minutes per side.  Transfer to a cutting board and let rest 8 minutes.

Serve with Roasted Garlic Gremolata.