Lunch: Grilled Spiced Double-Thick Pork Chops

Brining these pork chops for 2 days results in succulent, tender meat. The brine in this recipe is based on one that appears in Mark Peel and Nancy Silverton's Food of Campanile.

Ingredients

9 large garlic cloves
3 quarts water
1/2 cup coarse salt
1/4 cup plus 2 tablespoons black peppercorns
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons dried thyme, crumbled
1 teaspoon whole allspice
1/2 bay leaf
twelve 1 1/2-inch-thick rib pork chops

Instructions

Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes. Cool brine completely.
Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.

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