R.O.D.-Brined, Grilled Pork Chops

I just found this recipe and it looks very similar to "Paul's Famous Rub for Pork"  only in a brine.

For those that have not used brine, it is a WONDERFUL way to make meat moist and tender.

The recipe calls for thick, 1 to 1.5 inch chops, so a WLS serving might only be half a chop--so keep that in mind when looking at the nutritional info.

QUICK SUPPER:
JUICY GRILLED CHOPS

Hands-on time: 10 minutes
Refrigerator time: 6 – 24 hours
Grill time: about 20 minutes

BRINE

·                            1 cup water

·                            1/4 cup coarse salt

·                            1/4 cup brown sugar

·                            2 tablespoons chili powder

·                            3 cups additional water

·                            4 thick pork chops

·                            Oil

·                            Pepper to taste

·                            Additional chili powder

BRINE Combine first cup of water with salt, sugar and chili powder in a saucepan and bring to a boil. Add remaining water and cool completely. Add chops, submerging completely. Cover and refrigerate for at least six hours.

Prepare grill. Drain chops and discard brine. Pat chops dry with paper towels and brush lightly on both sides with oil. Season with pepper and a little chili powder. Grill about 10 minutes per side or until an instant-read thermometer reads 150F for medium. (Watch carefully for these cook more quickly than you might think.)

NUTRITION ESTIMATE Per Chop (assumes starting with a 6-ounce bone-in chop, fat removed before eating): 244Cal; 6g Tot Fat; 2g Sat Fat; 11mg Cholesterol; 1884mg Sodium; 5g Carb; 1g Fiber; 4g Sugar; 37g Protein