Grilled Brined Pork Chops

In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 2 cups water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and transfer the brine to a large heatproof, nonreactive bowl. Add the 2 cups ice water and refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for 12 hours or up to 24 hours.

Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.

Prepare a medium fire in a grill and lightly oil the grill rack.

Arrange the pork chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 20 minutes total, or until done to your liking.

Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table. Serves 4.