Ingredients

For Brine

• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 4 cups hot tap water
• 4 cups cold tap water
• 4 1.5" center cut pork chops

For Sauce

• 1 large ripened mango, peeled & diced (about 12 oz)
• 1/2 cup lime juice (you may also sub rice vinegar)
• 1/2 cup brown sugar
• 1/2 can chipotle peppers in adobo (about 3 oz)
• 1 tablespoon kosher salt, to taste

Optional

• 1/2 bunch (about 1.5 oz) cilantro, rough chopped
• Sliced green onion for garnish

Directions

1. To prepare brine, in a large mixing bowl, combine 1/4 cup brown sugar, 1/4 cup kosher salt, and 4 cups of hot tap water. Whisk aggressively until sugar and salt dissolve. You may also add any additional aromatics at this point like crushed garlic, black peppercorns, and herb stems.
2. Afterwards, add 4 cups cold tap water and stir to combine and cool brine to room temperature.
3. Transfer pork chops to a tupperware container and cover with cooled brine. Let marinate overnight for best results or a minimum of 4 hours, if needed right away.
4. To prepare the sauce, combine all ingredients into a food processor or blender and process until smooth. At this point, you may add in 1/2 bunch of chopped cilantro, if desired.
5. Once complete, split sauce into 2 portions: one for cooking and one for serving.
6. Drain brine away from pork chop and pat them dry to remove excess moisture.
7. Preheat your grill on medium.
8. Meanwhile, oil pork chops lightly and grill on the hottest part of the grill to get perfect grill marks.
9. While cooking, baste BBQ sauce onto pork frequently to lacquer sauce onto meat.
10. Cook pork chops on each side for about 3 minutes or until an internal temp of 150F is achieved.
11. Remove pork chops and garnish with chopped cilantro, sliced green onion, and serve with remaining BBQ sauce.