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Rib loin chops are our top choice for their big flavor and juiciness. Spice rubs add a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling.
- 3/4 cup kosher salt or 6 tablespoons table salt
- 6 tablespoons granulated sugar
- 4 bone-in rib loin pork chops or center-cut loin chops, each 1 1/2 inches thick (about 3 pounds total)
- Ground black pepper
Dissolve the salt and sugar in 3 quarts cold water in a 2-gallon zipper-lock plastic bag. Add the chops and seal the bag, pressing out as much air as possible. (Alternatively, divide the brine and chops evenly between two 1-gallon zipper-lock bags.) Refrigerate, turning the bag once, until fully seasoned, about 1 hour. Remove the chops from the brine and dry thoroughly with paper towels. Coat the chops with a spice rub or season generously with pepper.
Light a grill and turn all burners to high; cover and heat the grill 15 minutes. Use a wire brush to scrape the cooking grate clean. Turn off all but one burner. Place the chops over the hotter part of the grill, cover and cook until browned on each side, 3 to 4 minutes per side. Move the chops to the cooler side of the grill. Cover and continue cooking, turning once, until an instant-read thermometer inserted through the side of the chop and away from the bone registers
135 degrees F, 7 to 9 minutes longer. Transfer the chops to a platter, tent loosely with foil and let rest 5 minutes. Internal temperature should rise to 145 degrees F. Serve immediately.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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