To make the brine place the salt and sugar in a bowl and pour in the hot water. Stir well until dissolved. Add 2 c. cold water. Place all of the pork chops in this brine and refrigerate for 2-4 hours.

Remove the pork chops from the brine and dry with paper towels. Coat with 2 T. avocado oil and season liberally on all sides with kosher salt or seasoning salt, black pepper, onion powder and garlic powder. Sprinkle on some of the green parsley and reserve a bit for the final plating.

Prep your charcoal or gas grill as instructed in the post. Clean the grill grate well with a grill brush. Use the last 1 T. of avocado oil to coat the grill grates if they need it. When the grill is just hot enough that an outstretched hand cannot be placed over the coals for more than 2 seconds, you are ready to begin.

Grill the pork chops as demonstrated in the pork chop table above. These pork chops were 1 inch thick and took 5 min on one side, flipped, and cooked on the other side until the chops hit 145 degrees, about 2 minutes.

Remove the chops to a platter and rest for 5 minutes. Sprinkle with extra green herbs or parsley and spoon their juices back onto the chops when serving.