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
Remove pork from the brine, rinse with cool water and pat dry
Season Chops with the Rub
Mix all rub ingredients
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 (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 chop and broil for a few minutes in the oven to carmelize without a torch.
Melt 1 stick of butter and add minced garlic.
Serve chop with healthy dab of garlic butter on top.
When searing: the brine has sugar in it as does the rub. Keep a close eye on the color of the chop as you are searing it as the sugar will burn if it gets too hot.