Ingredients:
Brine
6 cups cold water
1/3 cup granulated sugar
1/3 cup kosher salt
6 boneless, center cut pork chops, each about 6 ounces and 1 ¼ inches thick
Relish
1/3 cup granulated sugar
1/4 cup rice vinegar
1/4 cup thinly sliced scallions, white and light green parts
2 tablespoons fresh lime juice
1 teaspoon minced jalapeno pepper
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 cups 1/2-diced ripe papaya, about 2 pounds
3/4 cup 1/4 inch diced red bell pepper
1/4 cup finely chopped fresh basil
Vegetable oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions:
- In a large bowl whisk the brine ingredients until sugar and salt are dissolved.
- Submerge the pork chops into the brine.
- Cover the bowl and refrigerate for 2 hours.
- In a large sauce pan combine the sugar, vinegar, scallions, lime juice, jalapeno, cumin, salt, and pepper.
- Bring to a boil, and then add the papaya and bell pepper. Mix well.
- Simmer over medium heat until the papaya is very soft but not mushy, about 5 minutes, stirring occasionally.
- Let cool to room temperature.
- Add the basil.
- Adjust the seasonings, if necessary.
- Let sit at room temperature while you grill the chops.
- Take the chops out of the brine, dry both sides with paper towels, then place them on a small platter or baking sheet.
- Lightly coat both sides with oil.
- Season evenly with the salt and pepper.
- Brush the cooking grate clean.
- Grill the chops over direct medium heat (350 to 450 degrees F), with the lid closed as much as possible, until barely pink in the center or until the internal temperatures reaches 150 degrees F.
- Turn once and swap positions as needed for even cooking.
- Serve warm in the relish.