1. Place pork and brine in a large zip-top plastic
freezer bag; seal. Place bag in a shallow baking
dish, and chill 8 hours.
2. Remove pork chops from brine; discard brine.
Let pork stand at room temperature 30 minutes.
Light 1 side of grill, heating to 350° to 400°
(medium-high) heat; leave other side unlit. Brush
pork with 1 Tbsp. oil, and sprinkle with desired
amount of salt and pepper.
3. Place pork over lit side, and grill, covered
with grill lid, 4 minutes on each side. Transfer
pork to unlit side, and grill, covered with grill
lid, 8 to 10 minutes on each side or until a meat
thermometer inserted into thickest portion
registers 150°. Let stand 5 minutes. Arrange pork
on a serving platter, and top with Blueberry-Peach
Salsa.
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