• Defrost the chops if necessary

Prepare the Brine

• In a non-reactive container (glass, stainless steel etc), mix salt in 4 cups of water
• Add peppercorns, garlic, brown sugar, juniper berries and herbs.
• Boil brine until salt and sugar are completely dissolved.
• Chill brine then add pork
• Brine for appropriate time depending on thickness. For a 1 1/2 inch thick pork chop, brine for 6-12 hours, if 2-3 inches, brine for at least 12 hours ideally.  If you do not have the time to brine for the recommended amount of time, even 4-6 hours will improve the flavor somewhat.
• Remove pork from the brine, rinse with cool water and pat dry

Season Chops with the Rub

• Mix all rub ingredients in a small bowl or container
• Apply rub liberally to all sides of the pork chops.

Smoke the Chops

• Set up your smoker for indirect cooking at 250F with wood of choice (pecan, hickory, apple, cherry etc.).
• Smoke the pork chops until the internal temperature of the meat is 115ºF (typically 45 minutes to 2 hours depending on thickness).  Remember, smoke to temperature, not time.

Sear the Chops (3 Methods)

• Sear the chop quickly over direct heat on your grill OR
• Sear it in a suitable hot pan for a minute or so on each side OR
• Place the chop in the oven at 450F for a couple minutes
• Using an instant read thermometer, pull the chop off of the heat when it reads 140F.

Carmelize the Sugar

• Sprinkle a couple of teaspoons of white sugar on the top and sides of the pork chops
• Using your torch, using a sweeping motion, torch the sugar until it is caramelized nicely all over.  Stay a few inches back from the surface of the meat and judge how effective the flame is melting the sugar prior to moving closer.  You want it to caramelize, not burn.
• OR sprinkle sugar on the pork chop and broil for a few minutes in the oven to caramelize without a torch.

Finishing Touches

• Soften butter and add minced garlic.
• Serve chop with healthy dab of garlic butter on top and serve immediately.