Ingredients
Brine:
2 quarts water
1/2 cup kosher salt
1/2 cup molasses
1 teaspoon whole peppercorns
1 bunch fresh thyme or 1 teaspoon dried thyme

4 pork chops

Instructions
Make brine: Combine ingredients in a large non-reactive pan. Stir until salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours.

Preheat a grill to medium.
Remove chops from brine and pat dry. Place chops on grill and cook on each side for 7 to 9 minutes, depending on thickness; the internal temperature of the pork chops should measure 145 degrees F when measured with an instant-read thermometer. Serve immediately.

Yields: 4 Servings