I used thin pork chops that cook quickly on the grill - very yummy! The brine adds extra flavor!
Brine pork chops: Place 3 1/2 cups water into a large bowl. Add the salt, brown sugar and molasses and stir until dissolved. Stir in the ice so the brine chills quickly. Add the pork chops - cover and refrigerate for 1-6 hours. Transfer the chops to paper towels.
In a small bowl, combine the paprika, garlic, oregano, vinegar, olive oil, 1 tsp. salt and 1 tsp. black pepper and mix into a smooth paste. Smear the paste generously over both sides of each pork chop. Put the chops on a platter, cover and marinate at room temperature for about 30 minutes while you prepare the grill.
Scrape off some of the paste from each chop and set the chops directly over the hottest part of the grill. Grill the chops until they are firm and the center is only faintly pink - about 2-3 minutes each side. Transfer to a warm plate and let them rest for 2-3 minutes so the juices redistribute and the chops finish cooking. Serves 4.
8 pork loin chops, 1/2 inch or less thick
1/4 cup sweet Spanish or Hungarian paprika
1 T. minced garlic
1 tsp. dried oregano
1/4 cup red wine vinegar
1 T. olive oil
Salt and pepper
Brown Sugar and Molasses Brine:
1/4 cup coarse kosher salt
1/4 cup dark brown sugar
1 T. molasses
1 cup ice cubes