Brining is a great technique. It's an easy way to add both flavor and moisture into whatever meat you're preparing. I've never had brined meat that ended up dry and overcooked. And it's easy--I think a lot of people are hesitant to brine because they think it's complex. But nothing could be further from the truth!
But really, you could just use water, salt, and a pinch of sugar if that was all you had. A simple brine recipe would call for 1 tablespoon of salt per 1 cup of water.
The trick with brining is to soak your meat in a nonreactive pan. I used stainless steel, but if I had brined the chops overnight I probably would have used a glass bowl or a plastic Ziploc bag. Do not use aluminum or copper. Your brine (and meat) will end up with a metallic flavor.
When you're ready to cook your meat, remove it from the brine and pat dry. You won't get that nice, charred crust from the grill with wet meat. Plus the towels soak up the excess brine and prevent the chops from being too salty.
I think it's kind of funny that the paper towels left a pattern behind on the meat.
I also like to bring the meat to room temperature. This prevents the meat from shrinking when you cook it.
If your grill flares up, move the chops off the direct heat until the flames die down. Or just stand there and admire the light show. You can pretend later that you meant for the outsides to be black.
Recipe: Brined and Grilled Pork Chops
4 1" thick pork chops (bone in, if you can find them!)
4 cups water
6 tbsp. salt
1/4 c. brown sugar
1/2 c. vinegar (I typically would use cider vinegar, but we were out, so I substituted white wine instead)
2 cloves of garlic
2 tbsp. dijon mustard
1 tbsp. juniper berries
1 tsp. crushed red pepper flakes
1 c. cold water
1 ice cube tray's worth of ice cubes
salt and pepper, to taste
Combine water, vinegar, brown sugar, garlic, mustard, and juniper berries in nonreactive pan. Heat until brine solution boils.
Take solution off of heat and add cold water and ice cubes. Don't skip this step--the liquid from the ice cubes and water is essential to get the right ratio of water to salt.n
When solution has cooled, add pork chops. Allow to marinate for at least one hour and ideally overnight.
When ready to cook chops, remove from brine and pat dry. Drizzle both sides with oil and season with pepper.
Grill over medium heat, 5-6 minutes a side. Allow to rest before serving.