Bourbon and Vanilla Brined Pork Chops

FOR THE BRINE:
1 oz. kosher salt
1/4 C. bourbon
3 T. dark brown sugar
2 T. unsulfured molasses
2 t. pure vanilla extract
4 bone-in pork rib chops (1-1/4 to 1-1/2 in thick)

FOR THE SPICE RUB:
1 T. sweet Hungarian paprika
1 T. dark brown sugar
1 T. kosher salt
1 T. freshly ground black pepper
2 ts. ground dried sage
1-1/2 t. dry mustard
1 t. ground cayenne
1 t. ground cumin
1 t. ground coriander
1/4 t. ground ginger
1/8 t. ground cinnamon

BRINE THE PORK CHOPS:
In a large mixing bowl, combine 2 C. warm water with the brine ingredients; stir until dissolved.  Add 1 C. ice to the bowl and stir to quickly cool the brine to at lease 45F.

Put the chops in a 9x9 or similar sized baking dish and pour the brine over the chops.  They should be submerged.  Cover with plastic wrap and refrigerate for 3-4 hours.

Remove the chops from the brine, discarding the brine, and pat them dry.

MAKE THE SPICE RUB:
Combine all of the spice rub ingredients in a small bowl or jar.  The spice rub will keep in an airtight container at room temperature for up to 2 months

GRILL THE CHOPS:
Prepare a gas or charcoal grill for indirect cooking over med-high heat (400-450F). 

Sprinkle 2-3 T. of the spice rub generously over all sides of the chops.  Grill the chops over direct heat, flipping once, until dark brown grill marks form on both sides, about 2 min per side.  Once the chops are well marked, move them to the cooler side of the grill, cover, and gook until their internal temp reads 140-145F, 4-6 minutes more per side.  Transfer the chops to a serving platter, tent loosely with foil, and let rest 5 minutes before serving.

4 Servings
Calories 350, Fat 20g, Carbs 4g, Protein 36g, Sodium 730g

**very nice and tender. Tasty but a little too spicy.  Maybe less Cayenne.