Grilled Pork Chops With Blueberry-Peach Salsa

• 4 (1 1/2-inch-thick) bone-in pork chops (about 3 1/4 lb.)
• 1 tablespoon olive oil

1. Place pork and brine in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 8 hours.
2. Remove pork chops from brine; discard brine. Let pork stand at room temperature 30 minutes. Light 1 side of grill, heating to 350u0b0 to 400u0b0 (medium-high) heat; leave other side unlit. Brush pork with 1 Tbsp. oil, and sprinkle with desired amount of salt and pepper.
3. Place pork over lit side, and grill, covered with grill lid, 4 minutes on each side. Transfer pork to unlit side, and grill, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150u0b0. Let stand 5 minutes. Arrange pork on a serving platter, and top with Blueberry-Peach Salsa.

pork chops, olive oil

Taken from www.myrecipes.com/recipe/grilled-pork-chops-salsa (may not work)