Grilled Double-Cut Pork Chops

• 4 cups water
• 1/3 cup sugar
• 1 medium carrot, thinly sliced
• 1 small onion, halved and thinly sliced
• 1 medium celery rib, thinly sliced
• 3 whole cloves
• 3 juniper berries
• Kosher salt
• 8 cups ice cubes (2 pounds)
• Five 1 1/2-pounds, double-cut, bone-in pork rib chops
• Canola oil, for brushing
• Freshly ground pepper
• Pickled Garden Vegetables

1. In a large pot, combine the water with the sugar, carrot, onion, celery, cloves, juniper berries and 1/4 cup plus 2 tablespoons of kosher salt.
2. Bring just to a boil, stirring to dissolve the salt and sugar.
3. Remove the pot from the heat and add the ice; let cool completely.
4. Submerge the pork chops in the brine, cover and refrigerate for 2 days.
5. Remove the pork chops from the brine and pat dry with paper towels.
6. Let stand at room temperature for at least 1 hour or up to 2 hours.
7. Light a grill.
8. Brush the chops with oil and season lightly with salt and pepper.
9. Grill the chops over moderate heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part of each chop registers 130, 25 to 30 minutes.
10. Transfer the chops to a carving board and let rest for 15 minutes.
11. Cut between the rib bones into individual chops.
12. Serve with pickled vegetables.

water, sugar, carrot, onion, celery, cloves, berries, kosher salt, chops, canola oil, freshly ground pepper, garden vegetables

Taken from www.foodandwine.com/recipes/grilled-double-cut-pork-chops (may not work)