Juicy grilled pork chops are sliced for soft tacos and topped with a zingy smoky salsa. An easy and fun summer dinner that can come together in minutes.
If you are brining the pork chops (again, optional!!): In a medium-sized container add the salt, sugar, and peppercorns. Add the hot water, and stir until the salt and sugar are mostly dissolved. Add the cold water, maybe a few ice cubes. Place the pork chops in the brine, making sure they are submerged, and refrigerate them for 2 to 3 hours.
Heat a grill to medium-high.
Remove the pork chops from the brine and pat dry with paper towels. Brush the pork chops with olive oil and grill for about 4 minutes on each side until the just pink in the center, or cooked to an internal temperature of 140 F.
Let the chops sit for a minute or so before serving with the salsa ranchera and tortillas, and any toppings of your choice.
Notes
It's not necessary to brine the pork chops before grilling, but it ensures a wonderful juiciness and prevents them from drying out.
Don't brine the pork chops for more than 4 hours, or the texture might change and they could start to become mushy.
If you would like to serve these pork chops whole, with the salsa on top or on the side, that’s a lovely option, and you can enjoy the nice grill marks on the chops.