Grilled Pork Chops Recipe – New York Times Cooking
Really love this one! However, I did a simple brine for about 9 hours. Next, I applied the scrub containing a quarter teaspoon of cayenne pepper, and left it overnight. Once I grilled, I felt like the outside would char a lot before reaching the internal temperature of 145. I ended up moving the pieces from the coals to the cool side of the grill. In fact, this worked great. I was on the beefy side towards charcoal, and of course it was kind of served. It’s repetitive.