For chops, a dry brine is your best bet. It delivers all the moisture-retaining powers you want from a brine, plus an air-dried exterior that browns far better and more quickly on the grill. A wet brine leaves the chop too plumped with water, which means poor browning.
Once the meat has been brined—which you can do for as little as an hour or up to a full day—it's ready to be cooked.The grill can be a thin-cut pork chop's worst enemy, but a thick-cut chop's best friend. The unique ability to easily sear and roast on a grill is the magic you need for fantastic chops. To accomplish this, start with a—in which all the coals are piled on one side of the charcoal grate, creating hot and cool zones.
Once the chops are well seared, they still won't be cooked through, thanks to their large size. To finish up the cook, move them to the cool side of the grill, bone side facing the flame, and cover them. This indirect heat is gentler on the meat and allows for easier monitoring of the internal temperature—you can stick ain the thickest part of the chop and watch the temperature rise without even opening the lid.
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