The Perfect Pork Chops (grill) by Weight Watchers magazine 5 pts
make ahead 8-24 hours
4 c water
2 T salt
2 T sugar
4 6 oz bone-in-rib pork chops 3/4" thick, trimmed
3 garlic cloves, chopped
2 t dried thyme
2 t dried, crushed rosemary
1 1/4 c chopped, peeled fresh pineapple chunks
1 tomato, chopped
1 kiwi, peeled & chopped
2 T red onion, chopped
3 T chopped, fresh basil
1/2 t red-wine vinegar
1/2 t honey
1/2 t salt
1/4 t freshly ground black pepper
1. To brine the pork, combine 1 c water, salt, and sugar in a medium bowl; let stand, stirring once or twice, until the sugar dissolves, about 5 minutes. Combine the pork, garlic, thyme, and rosemary in a large ziploc bag; add the dissolved sugar mixture and the remaining 3 c water. Squeeze out the air and seal the bag; turn to coat the pork. Brine in refrigerator at least 8 hours or up to 24 hours.
2. Spray a grill rack with canola nonstick spray; preheat the grill to medium-high or prepare med-high fire.
3. Meanwhile, to make the relish, combine relish ingredients in a medium bowl and set aside.
4. Remove pork from brine. Discard brine and pat both sides of pork with paper towels. Place pork on grill rach and grill until 160 degrees, about 5 minutes on each side. Serve immediately with relish on top. 4 servings