It's the last package of skinny-cut pork chops until next May, and I wanted them all BBQee.
I brined these for 4 -6 hours. (1 TB salt and 1 TB sugar dissolved in 1/2 cup of cold water, plus one cup of ice.)
Straight on to a medium-low grill for 3-4 minutes a side.
After the flip, they were sauced - no worries about burning, the fire isn't hot enough. Couple of turns and more saucing later:
After the glaze had started to caramelize, I removed them and let them rest, covered, for 10 minutes on the counter.
As you can see from the test piece I removed (cook's privilege), they are done. Very moist and delicious paired with smashed potatoes and steamed green beans from market.
