24ounces (Four 6-ounce)bone-in rib pork chops, about 3/4-inch thick and trimmed
2teaspoonsdried crushed rosemary
1¼cupschopped fresh pineapple
1mediumkiwi,peeled & chopped
2tablespoonschopped red onion
3tablespoonschopped fresh basil
1/2teaspoonred wine vinegar
1/4teaspoonfreshly ground black pepper
BRINE THE PORK CHOPS:
Combine 1 cup of the water, the salt and the sugar in a medium bowl; let stand, stirring once or twice, until the sugar dissolves, about 5 minutes. Combine the pork, garlic, thyme, and rosemary in a large zip-close plastic bag; add the dissolved sugar mixture and the remaining 3 cups of water. Squeeze out the air and seal the bag; turn to coat the pork. Set in a large bowl to catch any spillage. Brine the pork in the refrigerator for at least 8 hours or up to 24 hours.
Spray grill rack with canola oil nonstick spray; preheat the grill to medium-high heat.
PREPARE THE SALSA:
Combine the pineapple, tomato, kiwi, onion, basil, vinegar, honey, salt and pepper in a medium bowl and set aside.
GRILL THE CHOPS:
Remove the pork from the brine. Discard the brine and pat both sides of the pork dry with paper towels. Place the pork on the grill rack until an instant read thermometer inserted into the side of a chop registers 145°F, about 4 minutes on each side. Serve at once with the salsa.