BBQ Grilled Pork Chops
2 cups very cold water, divided
1 tbsp. salt
1 tbsp. sugar
4 pork chops, about 2 lbs. total weight (1" thick each)
- coarse ground black pepper, to taste
1/2 cup Kowalski's Barbeque Sauce
Microwave 1/2 cup water with salt and sugar until water is very hot but not boiling; stir until water is clear and solids are dissolved. Add hot water to cold water in a large spouted measuring glass; set aside. Make 1 or 2 cuts in the fat around the edge of each pork chop to keep it from curling during grilling. Put 2 chops in each of 2 large zipper-closure food storage bags; pour half of the brine into each bag. Seal bags; refrigerate 1-6 hrs.
To Grill: Remove chops from brine; discard brine and bags. Dry chops with paper towels; season with pepper. Arrange chops on clean grill preheated to high; cook, turning once when dark grill marks form and meat releases easily from grill grates, until slightly pink in center and meat reaches an internal temperature of 145° (10-14 min. total). Remove from heat and tent with foil. Toss hot chops with sauce to coat; serve extra sauce on the side for dipping.