This week's feature:

Brined Pork Chops
with Spicy Chutney
Barbecue Sauce
Yield: Makes 8

INGREDIENTS:

8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown
sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork rib
chops


Olive oil
Spicy Chutney Barbecue Sauce

Brining ensures a moist grilled chop.
What to drink: Pale ale.  
PREPARATION:


Combine 2 cups water, salt, sugar, and chili powder in large nonreactive
pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add
6 cups cold water. Cool brine completely. Add pork chops, pressing to
submerge. Cover pot; chill at least 6 hours and up to 1 day.

Prepare barbecue (medium-high heat). Drain pork; pat dry with paper
towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to
desired doneness, about 10 minutes per side or until instant-read
thermometer registers 150°F for medium. Serve pork with Spicy Chutney
Barbecue Sauce.