• For the brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine, cover the dish and refrigerate for one hour.
  3 cups of water, 4 center-cut bone-in pork chops
• Prepare pork chops for grilling:

  Then take the chops out, discard the brine and pat the chops completely dry. Brush chops with olive oil and rub with pepper.
  olive oil, pepper
• Preheat grill:

  Sear pork chops uncovered on high for 3 minutes on each side.Then turn heat to low, cover and grill for 3-4 minutes longer on each side.

  The best way to ensure the pork chops are cooked through is by using a meat thermometer. While on the grill, insert the thermometer into the thickest part of the chop, but not touching the bone, and it should register 145°F (63°C) for perfectly cooked pork. Let the chops rest for 5 minutes.

For the chimichurri sauce:

• Mash the garlic and salt together in a small dish. Place in the bowl of your food processor fitted with the large chopping blade.
  2 cloves garlic, 1/2 teaspoon salt
• Add the cilantro, parsley, onion, oregano, pepper and water. Secure the cover. Process until the mixture has a paste-like consistency, scraping the sides of the bowl with a spatula if necessary. Cover.
  1 cup packed Italian parsley leaves, 1/2 cup packed cilantro leaves, 2 tablespoons chopped onion, 1/2 teaspoon oregano, 1/2 teaspoon crushed red pepper, 1 tablespoon water
• Now with the motor running, add the vinegar through the small feed tube. Finally while continuing to run the motor, add the oil in a slow steady stream, thickening the mixture.
  2 tablespoons Bragg's apple cider vinegar, 3 tablespoons olive oil
• Serve alongside your grilled pork chops.