Grilled pork chops with grape tarragon salad

My thoughts on this recipe can be summed up in three words: Brine, brine, brine. Dunking the pork chops into a brine with just a few ingredients (a bay leaf, thyme, garlic, salt and sugar) an hour before grilling produces incredibly juicy chops. Don't be afraid to pick out bone-in chops with a little fat around the edges -- it crisps up on the grill and adds a little more moisture. The anise-like tarragon and sweet grapes play very well together.

MeatAndrew BartholomewPork, Grapes