Pork Chops on the Grill

I thought I hated pork chops (childhood memories of incinerated bits of grisly meat) but these are great. Try them, really!

Pork Chops on the Grill

6 thick center-cut pork chops
4 cups water
1/4 cup salt
1/4 cup sugar
pepper
Salt
Seasoning
Finishing Sauce

This is a technique, rather than a specific recipe. You can alter the flavor to your own liking.
About 2 hours before dinner, make a brine by mixing boiling water with salt and sugar. Stir until dissolved. Cool completely. Arrange pork chops in a deep, rather tight-fitting pan. Pour brine over raw chops, and allow to absorb water for 30-45 minutes. Remove from brine and discard it, setting chops aside. Preheat grill to very hot. Place seasoning on chops (I use freshly ground pepper and Mesquite seasoning) Place chops over hot coals, cooking 3 minutes per side. Baste with your favorite bottled or home-made sauce (I like Trader Joe’s Molasses-rosemary, or Emeril’s Lemon-Garlic. Turn off the second burner, move chops to the unlit burner, keeping the heat on on the other side. Close the lid and continue baking the chops another 7-10 minutes depending on their thickness. Remove to a platter and cover with foil. Let rest for 10 minutes.