Here's what he did:
Marinate pork chops in the following (we used a ziplock bag for ease of clean up):
1 beer (we used Samuel Adams Octoberfest but a good strout would also be good)
whole pepper corns
dried or fresh rosemary
Make sure that you push all of the air out of the bag when you put it in the brine.
Note: We used thinner pork chops - if you have thicker, this dish would be even better!!
The trick to this is to allow the brine to set in. We marinated this the night before and then it was easy prep for the weeknight dinner.
Remove the pork chops from the fridge about an hour or so before to get the chill off. Pat the pork chops dry with a paper towel and re-season with salt, pepper, sugar, and rosemary.
Grill to preferred temperature and serve! We had ours with rosemary roast potatoes and grilled asparatus. Enjoy!