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In a pot, mix all ingredients for the Honey Sriracha Brine (see above).
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Bring brine to a boil, then stir and let sit for 15-20 mins.
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Place brine in container or bag and let rest inside refrigerator for 24 hours.
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Pull brine out of fridge and place unseasoned pork chops into the brine for an additional 1-2 hours.
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Pull pork chops out of brine, discard brine, and season pork chops with olive oil, salt, and pepper.
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Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
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Once coals are ready, place pork chops on grill and cook for 4-5 mins per side.
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Take pork chops off grill and let rest for 3-4 minutes
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Drizzle honey and Sriracha on top for added flavor!