GRILLED BONELSSPORK LOIN CHOPS, BRINED AND HONEY GLAZED

BENS PORK CHOP

Ben cooked these pork chops for us while we were visiting over Easter and they were delish.  With the upcoming grilling season ahead I just  had to have this recipe.  I have never been able to make a good pork chop, but that may change now that I have this recipe.
Original recipe click HERE

Cook time: 12 minutes

Equipment:

• Herb basting brush: One small bunch of thyme, tied at the stems to use as a basting brush (or, you can just a regular basting brush. I like the Oxo Silicone Basting Brush.)
  Ingredients:
• 3 lbs pork loin roast, (or 3 lbs of pork chops, cut 1 inch thick)

Brine

• 1 quart water
• 1/4 cup table salt
• 2 tbsp sugar

Honey Glaze

• 4 tbsp honey
• 2 tbsp cider vinegar
• 1 tsp thyme
• pinch black pepper

Directions:
1. Prep and Brine the pork chops: Combine the brine ingredients in a 2 quart or larger container. Stir until the salt and sugar dissolve in the brine. If you bought the whole loin, cut it crosswise into 1" thick chops (you should get about eight). Put the pork chops in the brine, and let sit at room temperature for 30 minutes while you prepare the grill. (Ben says the brine is the most important step)

Patting brined chops dry on paper towels

2. Prepare the honey glaze: Combine the honey glaze ingredients in a small bowl, and stir until the honey dissolves.

3. Prepare the grill Set your grill up for cooking at medium heat. For my Weber Summit, this means turning all the burners to high and preheating for 10 minutes, then turning the burners down to medium.

4. Cook the pork chops: Remove the pork chops from the brine, and pat dry with paper towels. (Wet pork won't brown well, and you need the browning for flavor). Place the pork chops on the grill, angled at about 45 degrees (pointing "northeast") and cook for 3 minutes. (If you are cooking on a gas grill, keep the lid closed while cooking; if on charcoal, keep it open.) Rotate the chops 90 degrees (now pointing "northwest"), and cook for another 3 minutes. Flip the chops, brush with the honey glaze, and cook for another 3 minutes. Check the chops - you want to cook them to an internal temperature of 140*F. They're probably done now, but if they haven't reached 140*F, rotate them 90 degrees, and cook until they're done, probably another 1-3 minutes. Remove to a serving platter, and brush again with the honey glaze.
*Your timings may vary depending on how hot your grill gets. You want to have good, brown markings on the chops before you rotate them, and you want it to be well browned on the first side before you flip it. Don't worry about the second side browning; remove it from the grill when it's done, and serve with the browned side up on the plate.

5. Serve the chops: Let the chops rest for 10 minutes, then serve.