(Feature Impact) Summer’s wrapping up and Labor Day grills are heating up. Keep things easy but impressive with these Super Moist Boneless Pork Chops — a tender, juicy upgrade from the usual burgers and dogs. A simple brine of salt, sugar, juniper berries, and bay leaves builds rich flavor, and a quick grill gives you that perfect holiday‑weekend finish.

If your grilling plans get rain-checked, you can easily sear the pork chops in a skillet or bake them in the oven to take the party indoors.

Find more summer recipe ideas by visiting ColemanNatural.com.

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Super Moist Boneless Pork Chops

Prep time: 7 hours

Cook time: 40 minutes

Servings: 4

• 1 quart water
• 1/2 cup brown sugar
• 1/2 cup kosher salt
• 1 bay leaf
• 12 juniper berries
• 6 cups ice
• 4 Coleman Boneless or Bone-In Pork Chops (1 1/2 inches thick)
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon sea salt
• 2 scallions, thinly sliced, for garnish

In a large pot, heat water, brown sugar, kosher salt, bay leaf, and juniper berries over high heat until sugar and salt are dissolved.

Remove from stove and add ice. Liquid should be cool to touch.

Add pork chops to liquid, cover and refrigerate 4-6 hours, or overnight.

Approximately 10-15 minutes before grilling, heat grill to medium heat, remove chops from brine, and pat dry with paper towels. Season with freshly ground black pepper and sea salt.

Grill until desired doneness, or until internal temperature reaches at least 145°F for a medium finish. Garnish with scallions. Serve with side dishes of choice.