These chops are from some of our Tamworth/Berkshire pigs. You can see the marbling in them. This is one of my favorite chop recipes. Taken from Bruce Aidell's " Complete Book of Pork ".
Brown Sugar and Molasses Brine
3 1/2 cups water
1/4 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon dark unsulphured molasses
1 cup ice cubes
4 bone in rib pork chops, thick cut
Fennel Seed and Fresh Herb Rub
1 tablespoon crushed fennel seeds
1 tablespoon chopped garlic
1 tablespoon chopped fresh sage
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil
1. To make the brine. Pour the water into a large bowl or plastic storage tote. Stir in salt and continue stirring until salt dissolves. Stir in brown sugar and molasses until they dissolve. Add the ice cubes and stir to chill down the mixture. It should be 45 degrees or cooler. Add the prok chops, cover, and refrigerate for 4-6 hours. Remove the pork chops and discard the brine. Pat them dry with paper towels.
2.To make the fennel and herb rub, put all ingredients in a food processor and pulse several times to blend. Coat each brined chop generously on both sides.
3.To grill the chops, heat to med high and lay chops directly over. Sear the chops over the hottest area for 1 1/2 minutes per side, then transfer to cooler area of the grill. Cover the grill and cook 8-10 minutes or until and instant read meat thermometer says 140 -145 degrees. Let them rest 5 minutes to reabsorb any juices and complete cooking.