Garlic Lime Pork Chops With Red Quinoa Pilaf

1. In a large sauce pan, bring all ingredients, except the chops, to a boil. Stir until sugar and salt dissolves. Fill a large container halfway with ice. Add salt mixture. Allow to cool, about 10 minutes. When brine is cool, submerge chops. Cover container and refrigerate for 1 to 3 hours.

2. In a large pot, bring the chicken broth to a boil. Add quinoa. Cover, lower heat to simmer, and simmer for 15-20 minutes until tender, but not mushy. Keep warm.

3. Preheat grill to high heat. Remove chops from brine and discard brine. Rinse chops thoroughly under cold water and pat dry. Sprinkle chops liberally with fresh ground pepper. On a folded paper towel, pour a small amount of olive oil. Using tongs, apply the oil onto the grill grates. Place chops on the grill. They will sizzle and you may get some small flare-ups, this is fine. Let chops cook for about 2 minute then give the chops a quarter turn. Let cook for about 3 minutes more then flip and repeat. Remove chops when they are medium-rare to medium. I cook mine to a temperature of 140 degrees-f. They as a little pink. No worries when you are eating good pork.

4. In a mixing bowl, add the quinoa, onions, tomatoes, and lady peas. Toss gently. Add remaining ingredients except the cilantro and toss lightly to combine.

5. For the sauce: whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream. Add cilantro and whisk to combine. Serve over chops.