Barbecue sauce or grilling glaze - I used Bull BBQ's Spicy Chipotle Barbecue Sauce
Instructions
For brine: add 2 cups of water, salt, sugar, spices, and garlic to a medium saucepan. Stir over medium-high heat until the salt and sugar have dissolved. Remove from heat and stir in the remaining 4 cups of water. Cool completely to room temperature. Place chops in single layer in a shallow baking dish; or another container or resealable plastic bag large enough to hold the chops. Pour in the brine mixture to cover the chops (you may have to use a small plate to weigh them down. Soak the chops in the refrigerator for 12 to 24 hours (6 to 12 hours if brining tenderloins).
Remove the chops from brine and rinse with cold water to remove any excess salt from the surface of the meat. Let sit at room temperature for 30 to 45 minutes to take the chill off the meat.
Set up grill for direct heat grilling with two zones: high heat and medium heat. For charcoal grills, this means fewer coals on the lower heat side. Brush and oil the grates before cooking. Place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140F for medium (medium is 145F; the temperature will rise another 5 degrees with carryover heat). During the last couple minutes of cooking, brush on your favorite sauce, flipping a couple times to help caramelize the sauce.
Allow the chops to rest 5 to 10 minutes before serving.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pork-chops-101-tender-juicy-pork-loin-chops/