INGREDIENTS

INSTRUCTIONS

Make brine: Lightly mash garlic with flat side of a large heavy  knife.
In a kettle bring water to a boil with garlic and remaining  brine
ingredients and simmer 15 minutes. Cool brine completely.  Working over
a bowl, divide pork chops and brine among 3 large heavy  sealable
plastic bags and seal bags, pressing out any excess air.  Marinate pork
chops in bags in a large bowl, chilled, turning them  once, 2 days.
Make spice rub: In a small bowl whisk together all spice rub
ingredients.  Prepare grill. Remove pork chops from brine, discarding
brine and any  spices still adhering to chops, and pat dry. Season
chops with salt  and pepper and sprinkle both sides of each chop with
about 1/2  tablespoon spice rub, patting it into meat.  Grill chops on
an oiled rack set 5 to 6 inches over glowing coals, 10  to 12 minutes
on each side, or until a meat thermometer diagonally  inserted 2 inches
into centers registers 155 degrees. (Alternatively,  arrange chops in 2
lightly oiled shallow baking pans. Roast chops in  upper and lower
thirds of a preheated 450 degree oven, switching  position of pans
halfway through roasting, about 20 minutes, or until  a meat
thermometer registers 155 degrees.) Transfer chops to a  platter and
let stand 5 minutes before serving.  Yield: 12 servings  Converted by
MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9173  Converted by
MM_Buster v2.0l.

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