Boneless pork chops soaked in a bourbon and brown sugar brine, grilled over charcoal, and finished with a buttery bourbon baste.

Scale

Brine the pork chops: Stir the brine ingredients until the salt and sugar dissolve. Add the pork chops, and brine for at least 30 minutes and up to 2 hours.
Prepare the grill: Set up the grill for medium-high heat on one side and no heat on the other. (On a charcoal grill, light a chimney 3/4 full of charcoal, and when the coals are covered with ash, pour them over half the charcoal grate.) Brush the grate clean.
Make the baste: Put the baste ingredients in a small bowl, and microwave on high until the butter melts and the baste bubbles. Stir to combine. (Or simmer it in a grill-safe pot on the grill.)
Season the chops: Take the chops out of the brine, pat dry, and sprinkle with the pepper.
Grill the chops: Grill over medium-high heat, uncovered, for 2 to 3 minutes, until they start to brown. Rotate 90 degrees (don't flip yet), moving any that are browning too fast, and cook 2 to 3 minutes more, until well browned. Flip, and cook 2 to 3 minutes more, until 135°F inside.
Baste: Brush the chops with the baste, flip, and brush the other side. Move the chops away from any flare-ups.
Rest and serve: Move the chops to a platter, brush with the baste one last time, and let rest for 10 minutes before serving.

Equipment: A grill (I used a Weber kettle and a chimney starter).

The baste causes impressive flare-ups - butter, sugar and alcohol dripping on hot coals. Leave room on the grill to move the chops out of the flames.

Non-alcoholic version: Use apple juice, apple cider or cider vinegar instead of the bourbon.