My new favorite way to grill is to use meat that's been brined. The process is well worth the wait; it makes the meat moist and incredibly flavorful. Here are my brined porkchops, but this same brine can be used for really awesome chicken breasts as well.
Citrus Salt-Brined Porkchops
1/2 c. Diamond Crystal Kosher Salt (If you use a different brand, the amount of salt needed could be different, so try to get this brand.)
1/2 c. granulated sugar
1 quart water
1 quart ice
2 tablespoons lemon juice
1/4 c. orange juice
1 tablespoon dried, finely chopped orange peel (Available in the spice aisle.)
1 sprig fresh rosemary
2 sprigs fresh lemon thyme
2 pounds porkchops
Mix the salt, sugar, water, orange juice, lemon juice, and orange peel together thoroughly in a large pot. Let come to a boil, then reduce heat to a simmer. Add in the rosemary and thyme sprigs whole, then simmer for a few minutes. Remove from heat and add ice cubes. Allow to cool.
In a large glass baking dish, layer in the chops then pour the brine over top, making sure the chops are completely submerged in the brine, and that the brine is beneath the chops as well. Cover the dish with plastic wrap and let the chops rest in the refrigerator for at least 2 hours, but no more than 4 hours.
Remove chops from brine, pat dry with a paper towel, and lay the chops out on a wire cooling rack set into a cookie sheet. Put the chops back into the refrigerator for about 30 minutes so meat can dry slightly. (This is an important step, so don't skip it. It gives the meat a nice seared outside while keeping moisture in.) Grill until meat reaches an internal temperature of 160 degrees. Let rest on a plate loosely wrapped in aluminum foil for about 10 minutes, then enjoy.
