Grilled Bone-In Pork Chops with Herb Brine

Method

1. Choose bone-in chops at least an inch thick; the bone helps the meat stay juicy and thick chops are much harder to overcook than thin ones. Modern pork is safe to eat with a slight blush of pink, so aim for juicy, not gray.

2. Make the brine by stirring the kosher salt and brown sugar into the cold water until they fully dissolve. Add the smashed garlic, thyme, and peppercorns.

3. Submerge the chops in the brine and refrigerate for 45 to 60 minutes, but no longer than 90 minutes or they can turn too salty. The salt water helps the meat hold onto moisture on the grill.

4. Remove the chops, rinse briefly under cold water, and pat them very dry with paper towels. A dry surface is essential for browning and char marks.

5. Rub the chops all over with the olive oil and season with the coarse black pepper; you do not need extra salt because of the brine. Let them sit while the grill heats.

6. Heat the grill to medium-high and clean and oil the grates. A properly hot grate keeps the meat from sticking and gives you clean sear marks.

7. Grill the chops for about 4 minutes without moving them, then flip and grill 3 to 4 minutes on the second side. If flare-ups happen from dripping fat, move the chops to a cooler part of the grill.

8. Stand each chop on its fatty edge for a minute using tongs to render and brown the fat strip. This adds flavor and a nice crisp edge.

9. Check the thickest part near the bone with an instant-read thermometer and pull the chops at 140 to 145 F. Pork is done and still juicy at this range, and it will climb a few more degrees while resting.

10. Rest the chops on a board for 5 to 7 minutes so the juices settle back into the meat. Cutting too soon lets all that moisture spill out.

11. Serve the chops whole, or slice them off the bone against the grain, spooning any resting juices back over the top.

Cooking times vary by equipment -- cook to temperature and to taste.