1/2 Cup Light Brown Sugar
1/2 Cup Kosher Salt
4 Cups Water
3 Sprigs Rosemary
Fresh Thyme
Fresh Oregano
Fresh Parsley
4 Cloves Garlic
8 Pork Chops
Heat everything but the pork chops and parsley in a sauce pan, until the sugar and salt is dissolved. Chop and add the parsley.
Transfer to a bowl and add ice to cool the brine.
Once cooled, put the brine and the pork chops in a large Ziploc bag. Place in the fridge for 4-12 hours.
Grill on medium-high heat. 5 minutes on the first side, 4 minutes or until done on the other side.
