In my mind, a pork chop is not worth eating unless it is brined. Thankfully brining a chop is much easier than brining, say, an entire turkey.
The mixture here goes into a zip-lock bag and into the fridge. I usually start this before I go out the door in the morning, and the chops are ready to rinse and grill when I get home from work.
For seasoning, I use a combination of fresh rosemary (one of the best deer-resistant flowering plants there is, so I have a large bush in my front yard), garlic, and capers.
I served this the other night with quinoa steamed in chicken broth and tossed with romanito tomatoes (you wouldn't think this was a good tomato in summer, but it's the best available this time of year) a little diced fontina and some sauteed spinach.
THE WORLD'S BEST PORK CHOPS
Brine the pork chops by dissolving 1/2 cup each Kosher salt and sugar in hot water in a large bowl. Add pork chops, a bay leaf, and a few allspice berries. Fill bowl the rest of the way with cold water. Pour mixture into a zip-lock bag and refrigerate for as long as eight hours.
When finished brining, rinse chops at least twice under cold water and pat dry. Discard the brining solution.
Next, mince fresh rosemary, garlic, and capers. Combine with olive oil to form a paste. Smear on the paste and let sit at room temperature for one hour.
Grill over high heat, turning to avoid flare ups. Time for grilling will vary with thickness of chops, but brined meats do cook quicker.