Instructions

1. Add all the ingredients for the brine into a medium sized pot and bring to a boil. Stir to make sure the sugar is dissolved and then reduce the heat to a simmer for 15 minutes.
2. Let the brine cool for 5 minutes on the stove with the heat turned off and then pour into a bowl over an ice bath (see note). Let the brine cool completely; this should take about 30 minutes, stirring often.
3. Once the brine has cooled, pour over the pork chops in a glass dish or a resealable bag. Let the pork chops brine in the refrigerator for at least 2 hours or up to 8 hours.
4. Remove the pork chops from the brine and dry off with paper towels. Season with salt and pepper on both sides. Preheat the grill to a medium-high heat, about 400 degrees.
5. While the grill is preheating, mix the ingredients for the BBQ sauce together in a bowl and set aside.
6. Oil the grill grates or spray with non-stick cooking spray and then cook the pork chops for 4-5 minutes on each side. After 4 minutes on the second side, start to brush the pork chops with the barbecue sauce. We like to brush on the sauce, close the lid for 2 minutes and then brush more sauce on the chops.
7. Remove the pork chops from the grill when they reach 145 degrees. Place the pork chops on a platter and cover with foil for at least 5 minutes.
8. Serve the pork chops with juices from the platter poured on top and extra barbecue sauce on the side.

Oven Instructions:

1. Preheat the oven to 400 degrees. After brining, place the dried off pork chops in a baking dish in a single layer.
2. Bake the pork chops for 20 minutes and then remove from the oven. Baste the pork chops on both sides with the barbecue sauce and return to the oven for another 5 minutes. The cooking time will vary depending on the thickness of your pork chops, but you want the internal temperature to be at 145 degrees before removing from the oven.
3. Let the pork chops rest, tented with foil for 5 minutes. Baste with more sauce if desired and serve.