Working time: 20 minutes Total preparation time: about 7 hours, including brining time
- 4-thick, up to 2 inch thick bone-in pork chops, preferably blade chops
For the Brine:
- 3 1/2 cups water
- 1/4 cup kosher salt
- 1/4 cup dark brown sugar, packed
- 1 T molasses
- 1 cup ice cubes
For the Chops:
- 1 T chopped garlic
- 1 T crushed fennel seeds
- 1 T chopped fresh sage
- 1 T chopped fresh rosemary
- 2 tsp kosher salt
- 2 tsp ground black pepper
Combine the water, salt, sugar, and molasses in a large bowl and stir until dissolved. Add the ice cubes and stir until mostly melted. Add pork chops to bowl, covering with a plate or other lid so that the chops are wholly submerged. Refrigerate for at least 4 hours, but not more than 6 hours. Chops may then be dried off, wrapped in plastic wrap and stored in the refrigerator for up to two days.
To grill the chops, combine all seasonings in a food processor and blend well. Coat the chops on both sides with the herb mixture.
Heat grill to medium-hot (so you can barely hold your hand 6 inches above the grill for two seconds). Sear the chops over the hottest area of the grill on both sides for 1-2 minutes per side. Move them to the sides of the grill (or wherever it is less hot) and grill, covered for another 3-4 minutes per side, or until an instant-read thermometer inserted into the thickest part of the chop reads 145° F. Move the chops to a warm plate and let rest for 5 minutes before serving.