Let's take your pork chop game up a couple notches this week by introducing you to this smoked and seared pork chop recipe... Thick chops work best! Brine recipe: 2 quarts cold water 1 cup coarse sea salt 1/2 cup sugar Combine and mix until completely dissolved. Place pork chops in 1 or 2 gallon ziploc bag and brine in the fridge for 12 to 24 hours. Fire up your grill and set up for two zone cooking. Stabilize your temperature in the dome at approximately 300°F (or less if you desire a heavier s
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