Oh so easy, oh so amazing. On the advice of the wonderful Rebecca from TLC Ranch (where I get my pork and eggs) I thawed the pork loin chops I bought in brine. I put about, I’d say, 1 c. of salt to about 1 gallon of water.
In the brine I added a bay leaf and about a dozen peppercorns.
I had 2 pork chops, 1/2 lb each. I let them sit in the brine at room temperature for about 3 hours. This could sit in the fridge overnight instead but I forgot to do the prep the day before so there ya go.

I took them out of the brine, rinsed and patted them dry. I brushed them with olive oil, ground a little pepper on them and grilled them for about 8 minutes on each side.

Perfection I’m telling you!

Before I grilled the chops, I roasted some tomatillos. I left them on the grill until they started to burst. So juicy! I put those in the food processor with a clove of garlic, a jalapeno, juice of 1 lemon, some salt and pepper and that’s it! Zap that until it’s salsa-y, then spoon over anything and everything.