Double Thick-Cut Pork Chops

• Pork:
• 2 (1-pound) bone-in center-cut pork chops (about 2 1/2 inches thick)
• Basic Brine (see below)
• Glaze:
• 2/3 cup sugar
• 1/3 cup water
• 2 tablespoons minced seeded jalapeno pepper
• 2 garlic cloves, crushed
• 2 tablespoons finely chopped green onions
• 2 teaspoons lime juice
• Remaining ingredients:
• 1 bunch thyme sprigs
• 1 bunch rosemary sprigs
• 1 bunch sage sprigs
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

1. To prepare pork, add pork chops to Basic Brine; refrigerate for 16 hours, turning occasionally.
2. To prepare glaze, combine 2/3 cup sugar, 1/3 cup water, jalapeno pepper, and garlic in a small saucepan; bring to a simmer, stirring just until sugar dissolves. Stir in green onions and lime juice. Remove from heat, and let stand for 1 hour.
3. Prepare charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack that is set atop 2 stacks of 2 bricks each.
4. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
5. Remove pork from brine. Pat pork dry with paper towels; discard brine. Place pork on elevated grill rack; grill 1 minute on each side. Grill 8 minutes, turning every 2 minutes. Grill 1 minute on each edge of pork. Continue grilling until a thermometer registers 115u0b0, turning and basting with herb brush and jalapeno glaze every 2 minutes (about 26 minutes total). Remove pork to a platter; lightly baste. Let stand 15 minutes. Maintain grill at medium-high heat.
6. Carefully remove the elevated grill rack and bricks. Place pork on the lower grill rack; grill 7 minutes or until thermometer registers 140u0b0, turning and basting every 1 minute. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
7. Combine olive oil, parsley, black pepper, salt, and reserved chopped herbs on a cutting board. Add pork to oil mixture; turn to coat. Let stand 10 minutes. Cut pork into thin slices. Turn slices on board dressing to coat. Serve pork with dressing.
8. Basic Brine: Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil. Remove from heat; cool. Refrigerate brine overnight.
9. MyRecipes is working with
10. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
11. .

pork chops, brine, sugar, water, pepper, garlic, green onions, lime juice, remaining ingredients, thyme, rosemary sprigs, sage, extravirgin olive oil, parsley, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/double-thick-cut-pork-chops (may not work)