Brined Pork Chops

One of my favorite, easy summer grilling dish. The pork chops do have sit in the brine for a few hours but can be done the day before. I normally buy the thinner cut pork chops, I would estimate about 1/4 to 1/2 inch thick. They cook up pretty past and are always delicious.

Brine:
- 1/4 to 1/2 cup salt
- 1/3 cup honey
- 3 cloves
- 1 tbsp chili powder
- 1 tbsp red pepper flakes
- 1 tbsp oregano
- 4 cups water

Combine. Bring ingredients to a boil. Fill 2nd large bowl half way with ice. Pour brine mixture over ice. Let brine cool. Place pork chops in brine. Let sit in the refrigerator for at least 2 hrs.

Grill 3 minutes per side.

Grilled corn: Trim husks tops and any extra husk leaves. Place on grill, rotating every once in awhile for 15 minutes until husk is charred.

 Scott's Thoughts:
1. Scott is better at grilling corn than me.
2.  Brined porkchops always turns out perfect
3. You can eat pork medium, right? If not we both have a date with trichanella.