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Grilled Brined Pork Chops

For the Brine:
6 cups water
1/4 cup + 1 tbsp kosher salt
3 tbsp brown sugar
4 cloves crushed garlic
1 tsp juniper berries
1 bay leaf
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
1/2 tsp crushed red pepper
1 piece star anise

2-4 thick cut (about 1 1/2") pork loin chops, bone-in preferably

For the rub: (double amount of rub if cooking 4 chops)
1 tbsp brown sugar
1 tsp freshly cracked black pepper
1 tsp ground cumin
1/4 tsp granulated garlic
1/4 tsp kosher salt

Make the brine: Combine all ingredients for the brine into a pot. Place over medium-high heat and bring to a simmer. Reduce heat to low and simmer for 30. Remove from heat. Allow brine to cool completely.

Once the brine has cooled completely, place the pork chops into a large contain with a lid. Using a mesh colander, strain the brine into the container with the pork chops. Make sure that the chops are completely submerged in the brine. Place lid on the container, then place container in fridge. Allow the chops to brine for at least 24 hours and no more than 48 hours.

Remove the chops from the brine and let drain on a rack.

Stir together all ingredients for the rub in a small bowl until mixed.

Prepare a grill to medium-high heat. While the grill is heating, evenly coat the pork chops with the rub. Place the chops onto a preheated grill. Grill for 3-4 minutes then rotate the chops a 1/4 turn (to create hatch marks), grill another 3-4 minutes. Flip the chops and repeat the process for another 6-8 minutes total or until the pork has reached the desired state of doneness. Remove from grill and let rest for 5-10 minutes before serving. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Nothin' Beats Manda's Meats
http://www.whatwereeating.com/recipes/nothin-beats-mandas-meats/