• Take thick cut pork chops out of packaging and pat dry with paper towel.

Make Rosemary Salt to Dry Brine With

• In a bowl combine the listed ingredients.
  1 cup Diamond Crystal Kosher Salt, 4 teaspoons dried rosemary, 1.5 teaspoon dried thyme, 1.5 teaspoon dehydrated minced garlic, 1 tablespoon dehydrated lemon peel
• Use my brine calculator to determine how much of the salt to use.

  My pork chops weighed 1 lb so I used 1.5 tsp per pork chop.
• Salt all sides, edges, etc.
• Put on a wire rack and then put on a plate. Then put this into your refrigerator on the bottom shelf for at least 2 hours - I prefer to do this overnight.

Make Honey Butter In Advance

• In a bowl soften 1/2 stick (4 tbsp) of unsalted butter.
• Whip in the bowl until smooth and creamy.
• Then add 2 tbsp of honey and whip together with the honey until homogeneous.

2 Hours Later OR the Next Day

• Take pork chops out of the refrigerator to temper on the counter for 1 hour. This will bring the internal temperature up by 10F.

  Then pat dry the pork chops again with paper towel.

Get your grill to ~350F-400F

• I used my charcoal grill with an elevated cooking grate but any grill can work.

  Once at temperature, put pork chops on.
• With my setup I know it takes ~15 minutes on one side to get the browning I want - your setup may be different.
• Once you're happy with the first side, flip it and cook ~10 minutes on the other side.
• Once the pork chops get to ~145F, take off the grill to rest for ~5-10 minutes.

  While resting, scoop some of the honey butter and put on top of each pork chop.
• After resting, slice and enjoy!