Recipe - Grilled Spiced Chicken Breasts

FOR BRINE
9 lg Garlic cloves
3 qt Water
One half cup Kosher salt
One fourth cup Plus 2 tablespoons black
peppercorns
Three fourths cup Plus 2 tablespoons sugar
1 One half tablespoon Dried thyme; crumbled
1 teaspoon Whole allspice
One half Bay leaf
Twelve; (1 1/2inchthick)
; rib pork chops

FOR SPICE RUB
One half cup Plus 2 tablespoons packed
light brown
; sugar
2 One half tablespoon Ground cumin
1 tablespoon Kosher salt
One half teaspoon Cayenne

Make brine: Lightly mash garlic with flat side of a large heavy knife. In a
kettle bring water to a boil with garlic and remaining brine ingredients
and simmer 15 minutes. Cool brine completely.

Working over a bowl, divide pork chops and brine among 3 large heavy
sealable plastic bags and seal bags, pressing out any excess air. Marinate
pork chops in bags in a large bowl, chilled, turning them once, 2 days.

Make spice rub: In a small bowl whisk together all spice rub ingredients.

Prepare grill. Remove pork chops from brine, discarding brine and any
spices still adhering to chops, and pat dry. Season chops with salt and
pepper and sprinkle both sides of each chop with about One half tablespoon spice
rub, patting it into meat.

Grill chops on an oiled rack set 5 to 6 inches over glowing coals, 10 to 12
minutes on each side, or until a meat thermometer diagonally inserted 2
inches into centers registers 155 degrees. (Alternatively, arrange chops in
2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds
of a preheated 450 degree oven, switching position of pans halfway through
roasting, about 20 minutes, or until a meat thermometer registers 155
degrees.) Transfer chops to a platter and let stand 5 minutes before
serving.

Yield: 12