Italian Pork Chops

• 3 c. warm water
• 1/4 c. salt
• 1/4 c. packed brown sugar
• 4 bone-in, center-cut pork chops
• 1/4 c. drained capers
• 3 clove garlic
• 3/4 c. chopped basil
• 3/4 c. chopped parsley
• 3/4 c. baby arugula
• 3/4 c. olive oil
• 1 tbsp. olive oil
• 1 lemon
• 4 c. baby arugula
• 1/4 tsp. salt

1. Prepare grill for indirect grilling on medium-high.
2. Stir, in large bowl, warm water and 1/4 cup each salt and packed brown sugar.
3. Add pork chops; soak 10 minutes.
4. Meanwhile, in processor, pulse drained capers and garlic until finely chopped.
5. Add 3/4 cup each chopped basil, chopped parsley, baby arugula, and olive oil; pulse until smooth.
6. Remove pork from brine; pat dry and brush all over with remaining tablespoon olive oil.
7. Grill on direct heat 4 to 6 minutes or until marked, turning once, then move to cool part of grill and cook 6 to 8 minutes more or until cooked through (140 degrees F), turning once.
8. Cut 1 lemon in half; toss juice of 1 half lemon with 4 cups baby arugula and remaining 1/4 teaspoon salt.
9. Serve pork with salad, salsa verde, and remaining lemon half, cut into wedges.

warm water, salt, brown sugar, center, capers, clove garlic, basil, parsley, baby arugula, olive oil, olive oil, lemon, baby arugula, salt

Taken from www.delish.com/recipefinder/italian-pork-chops-recipe-ghk0814 (may not work)