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- 4 large 1 1/2 thick cut bone-in pork chops
- 1/4 c fresh lime juice
- 1/4 c Japanese shoyu
- 6 cloves garlic minced
- 1 large shallot minced
- 2 T white sugar
- water
- salt and pepper
- 1) in a large ziplock mix together everything but the water
- 2) add in the pork chops
- 3) pour in water to cover and brine for 2 hours in fridge
- 4) remove chops start grill ( 30 min )
- 5) cook chops over close hot flame for 2 min rotate then flip and repeat
- 6) move to indirect heat and cook until internal temp is 145
- 7) let rest > 10 min
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