Soaking the pork chops in a brine keeps them moist as they cook. Use basil, instead of tarragon, if you prefer.
3/4 cup water
2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup chopped fresh tarragon
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 3 ingredients in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-top plastic bag. Add tarragon, rind, juice, and pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork evenly with pepper. Place pork on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness.