Pork Chops are brined, seasoned with Whiskey Oak Pork & Poultry Seasoning, then grilled to perfection.
Make simple brine by combining salt, sugar, and water in a large bowl or re-sealable canister. Whisk until most, if not all salt and sugar are dissolved.
Fully submerge pork chops in the brine mixture and let sit for at least 30 minutes, up to an hour.
Note: If chops float you can place a small plate or dish on top to weigh them down.
Heat grill on high heat
After brining is completed, remove pork chops and pat dry with a paper towel.
Coat each chop with olive oil and Whiskey Oak Pork & Poultry seasoning (or just put seasoning and oil in zip-top bag with chops and shake to coat).
Let seasoned chops sit for at least 20 minutes.
Grill pork chops until an instant read thermometer shows 145 degrees, or to your desired doneness. As a general rule 6 minutes per side, turning 45 degrees after each 3 minutes for grill marks, for one inch thick chops.
Let rest for 10 minutes before serving.
