Brined Pork Chops with Sweet Papaya Relish Prep time: 20 minutes Brining time: 2 hours Grilling time: 10 to 15 minutes 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 1-1/4 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 jalapeño chile pepper 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 4 cups 1/2-inch-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 1. In a large bowl whisk the brine ingredients until the sugar and salt are dissolved. Submerge the pork chops in the brine. Cover the bowl and refrigerate for 2 hours. 2. In a large saucepan combine the sugar, vinegar, scallions, lime juice, jalapeño, 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, and adjust the seasonings, if necessary. Let sit at room temperature while you grill the chops. 3. 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 them on both sides with oil. Season evenly with the salt and pepper. 4. Brush the cooking grate clean. Grill the chops over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until barely pink in the center or until the internal temperature reaches 150°F, 10 to 15 minutes, turning once and swapping their positions as needed for even cooking. Serve warm with the relish. Makes 6 servings
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