"A salty brine breaks down pork proteins, helping the meat retain more moisture as it cooks. Even a high-heat grill can cook them without sacrificing moisture and flavor."
"After brining, remove the chops from the mixture and rinse under cold water and lightly dry with a paper towel. Season with your favorite spice blend, thin chops mean light seasoning."
"Cook on high heat so you can get that charred flavor in a small amount of time. The high heat ensures a delicious sear and will cook your chops to perfection."
"Ideally, you want to grill chops that are 1 to 1½ inches thick, as thinner chops lose moisture much faster."
Grilling pork chops requires careful preparation, particularly with thinner cuts, which can dry out. Thicker chops, ideally 1 to 1½ inches thick, retain moisture better. A simple brine of kosher salt and water for at least four hours enhances flavor and moisture retention. After brining, rinse and dry the chops before lightly seasoning with a spice blend. High heat on the grill ensures a quick cook time, delivering both flavor and a nice sear without losing moisture.
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