Suggestions for barbecue grilling.

[Major Nikon]

18. Grilled pork chops

I like to get center cut pork chops and have the butcher slice them 2" thick. Then I brine them in a 7% salt solution(7% salt by weight dissolved in water) with a tablespoon of whole peppercorns for about 3 hours. Dry the chops completely with paper towels and remove the peppercorns. Then I take about 1/2 cup of light olive oil and run it through the blender or food processor with 2-3 large sprigs of rosemary. Coat the chops with the olive oil mixture and let them sit out covered on the counter for about an hour to come up closer to room temperature. Grill each side over direct heat for about 3 minutes to brown, then move to indirect heat and cook till the internal temperature reaches 140F. Cover with aluminum foil and let rest for at least 15 minutes before serving.

While the pork chops are brining, I chop 3-4 sweet apples into 3/4" chunks and simmer them in a large saucepan with a 1/4 cup water for about 20 minutes or so till the apples are soft. Then I use an immersion blender to turn it into applesauce and chill in the fridge till the chops are done. Grilled asparagus also makes for a nice side dish.