1canned chipotle chile in adobo sauce,chopped fine, about 1 tablespoon
1tablespoonfresh parsley leaves,chopped
1teaspoonfresh ground black pepper
juice of 1/2 lime
For the pork chop brine:
For the pork chops:
4bone-in pork rib chops,cut 1 1/2-inch thick
fresh ground black pepper
To prepare the chipotle butter:
Mix the butter, chipotle, parsley, pepper, salt and lime juice together in a small bowl. Stir to combine. Cover and set aside, or refrigerate until needed. If refrigerated bring to room temperature before serving to soften, about 30 minutes.
To prepare the brine:
Combine the cold water, salt and sugar in a large ziploc bag or container with a lid. Stir or shake to dissolve. Add the pork chops to the brine and seal the bag. Refrigerate for 1 hour, turning once or twice.
To grill the pork chops:
Remove the pork from the brine and pat dry with paper towels. Cut slits about 2-inches apart through the fat around the outside edge of the pork chops. This will help prevent curling and keep the pork chops flat as they grill.
Lightly brush the chops with vegetable oil and season with fresh ground black pepper on both sides. Set aside.
Preheat gas grill on high for 15 minutes. Carefully oil the grill grate using tongs and paper towels dipped in vegetable oil.
Grill the pork chops until well browned, about 5 minutes per side. Reduce the heat to medium-low and continue cooking for 8-10 minutes, turning halfway through grilling. Check for doneness using an instant read thermometer. The chops should register 145F. Transfer to a plate and tent lightly with foil for 10-15 minutes. Top with chipotle butter and serve.