Grilled Pork Chops with Coffee Dry Rub

• 1 Tablespoon Sea Salt
• 1 Tablespoon Fine Ground Coffee, Not Instant Granules
• 1 Tablespoon Chili Powder
• 2 Tablespoons Dark Brown Sugar
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/4 teaspoons Ground Turmeric
• 1/4 cups Brown Sugar
• 1/4 cups Kosher Salt
• 4 cups Water
• 4 whole Bone-in Pork Chops (about 1 Inch Thick) Or French Cut Pork Loin

1. Prep time does not include brining.
2. For the dry rub: In a small bowl, combine all the ingredients until well blended.
3. Store in airtight container and refrigerate to store for weeks.
4. For brining: In a medium bowl, combine the salt, sugar and water.
5. Whisk vigorously until all the salt and sugar is dissolved.
6. Then pour this mixture over pork chops.
7. Soak at least 6 hours or overnight.
8. To fully submerge the pork chops, use gallon size zip lock baggies.
9. Divide the chops to fit the bags, carefully pour brine mixture, let all the air out of the bags and seal the bags tightly.
10. Place bags in a shallow pan/bowl and refrigerate 4-6 hours or overnight.
11. After brining, drain and discard the water.
12. Pat dry the pork chops with paper towel and let sit room temperature while preheating the grill.
13. Generously rub both sides of the pork chops with the coffee rub.
14. Grill the pork chops for about 5 to 7 minute on each side over a medium heat, to an internal temperature of about 145 degrees F. Off the heat, let the chops rest covered with aluminum foil before serving.

salt, ground coffee, chili powder, brown sugar, garlic, onion powder, ground turmeric, brown sugar, kosher salt, water, chops

Taken from tastykitchen.com/recipes/main-courses/grilled-pork-chops-with-coffee-dry-rub/ (may not work)