Verbena-Brined Pork Chops

• 4 quarts water
• 1 cup loosely packed fresh lemon verbena leaves (1/2 ounces) or 1/2 cup dried (optional; sometimes called vervain)
• 1/4 cup plus 2 tablespoons kosher salt
• 1/4 cup plus 2 tablespoons sugar
• 8 (1 1/2-inch-thick) pork rib chops (6 pounds total), frenched (see cooks' note, below)
• Special equipment: an instant-read thermometer
• Accompaniment: Hoppin' John Risotto

1. Bring all ingredients except pork to a boil in an 8- to 10-quart pot, then cool brine to room temperature.
2. Add chops and chill in brine, covered, at least 8 hours.
3. Remove chops from brine and rinse, then bring to room temperature (about 1 hour).
4. Prepare grill for cooking.
5. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
6. Charcoal fire is medium hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
7. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
8. Pat chops dry.
9. Grill chops on lightly oiled grill rack, turning over occasionally, until thermometer inserted horizontally into center of chops registers 150F, 15 to 18 minutes total for charcoal or gas grill.
10. Transfer chops to a platter and let stand, covered loosely with foil, 10 minutes.

water, lemon verbena leaves, kosher salt, sugar, pork, thermometer, accompaniment

Taken from www.epicurious.com/recipes/food/views/verbena-brined-pork-chops-108674 (may not work)