2 cups (500 ml) ice water

1 1/2 tablespoons (22.5 ml) sugar

1 1/2 tablespoons (22.5 ml) salt

4 bone-in pork chops, each 3/4 inch (2 cm) thick

Pepper

Make the brine: In a saucepan, bring the sugar, salt and 125 ml (1/2 cup) of the water to a boil. Remove from the heat and add the remaining ice water.

Place the pork chops in a Pyrex baking dish or large sealable plastic bag and add the brine. Cover the dish or seal the bag. Refrigerate from 4 to 12 hours.

Preheat the grill, setting the burners to high.

Remove the pork chops from the brine. Pat them dry with paper towels.

Grill 4 to 5 minutes per side. Season with pepper. Serve with one of the vegetables in the VIP Veggies article.

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