04To fully submerge the pork chops, use gallon size zip lock baggies. Divide the chops to fit the bags, carefully pour brine mixture, let all the air out of the bags and seal the bags tightly. Place bags in a shallow pan/bowl and refrigerate 4-6 hours or overnight.
05After brining, drain and discard the water. Pat dry the pork chops with paper towel and let sit room temperature while preheating the grill. Generously rub both sides of the pork chops with the coffee rub. Grill the pork chops for about 5 to 7 minute on each side over a medium heat, to an internal temperature of about 145ºF. Off the heat, let the chops rest covered with aluminum foil before serving.