Recipe by Anna Gill
¾ cup Kosher salt
6 tablespoons brown sugar
1 tablespoon grated lime zest*
4 bone-in rib pork chops, at least 1½ inches thick
1 recipe spice rub or 4 tablespoons freshly & coarsely ground black pepper
Dissolve salt, brown sugar and zest in 3 quarts of cold water in a 2 gallon zip-lock plastic bag. Press out as much air as possible. Add chops, seal bag and brine for 1 hour in the refrigerator.
Remove chops from the brine. Dry thoroughly with paper towels.
Brush chops with a light coating of olive oil. Coat chops with rub or freshly ground pepper.
Preheat grill on high for 15 minutes. Turn grill down to low. Place chops on the hottest part of the grill and cook for 4 minutes per side. Turn again and cook another 3 minutes per side. Move chops to a platter. Tent with foil.
REST FOR 5 FULL MINUTES before serving.
*The new plane-type zesters are wonderful for this job.
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