Brined Pork Chops

Instructions

1. 1

   Make the brine: In a saucepan, bring the sugar, salt and 125 ml (1/2 cup) of the water to a boil. Remove from the heat and add the remaining ice water.

2. 2

   Place the pork chops in a Pyrex baking dish or large sealable plastic bag and add the brine. Cover the dish or seal the bag. Refrigerate from 4 to 12 hours.

3. 3

   Preheat the grill, setting the burners to high.

4. 4

   Remove the pork chops from the brine. Pat them dry with paper towels.

5. 5

   Grill 4 to 5 minutes per side. Season with pepper. Serve with one of the vegetables in the VIP Veggies article.