Chili Curry grilled pork chops

I love this spice rub for pork chops. If you don't want to brine you pork chops, salt the chop directly and then add the rub. In the 80's pork got a well deserved bad rap for being full of saturated fat. After that they bred pork to be much leaner. The fat that was in pork used to keep it moist while you cooked it. Now it is hard to cook pork without it ending up dry and tough. One way to prevent pork drying out is to brine it. Brining it helps to flavor the meat and to keep it moist. Geeks can click here for the Wikipedia definition and explanation of what happens chemically. This recipe is from America's Test Kitchen.

GRILLED PORK CHOPS

INGREDIENTS

3/4 C kosher salt or 6 T table salt

6 T sugar

3 quarts water

4 bone-in rib loin pork chops or center-cut loin chops, each 1 ½ inches thick ( about 3 lbs total)

1 recipe spice rub or ground black pepper

1. Dissolve salt and sugar in 3 quarts cold water in 2-gallon zipper-lock plastic bags. Add chops and seal bag, pressing out as much air as possible. (Alternatively, divide brine and chops evenly between two 1 gallon zip lock bags.) Refrigerate, turning bag once until fully seasoned, about 1 hour. Remove chops from brine and dry thoroughly with paper towels. Coat chops completely with spice rub or season generously with pepper.

3. Cook chops, uncovered, over direct heat 3 to 4 minutes per side. Move chops to indirect heat. Cover and cook, turning once, until instant read thermometer registers 135 degrees, 7 to 9 minutes longer. Transfer chops to platter, tent loosely with tin foil, and let rest 5 minutes. Internal temp should rise to 145 degrees. Serve immediately.

CURRY CHILI RUB FOR PORK CHOPS

makes 1/4 cup, enough for 4 thick pork chops or more regular (maybe 8?)

1 T ground cumin

1 T chili powder

1 T curry powder (maybe a little less)

1 tsp ground black pepper

2 tsp brown sugar

Combine all ingredients in small bowl.