Wondering what the secret is to extra juicy and flavorful pork chops? Dry brining! To dry brine, simply season the pork chops with salt and other spices. The salt draws out the moisture to create a liquid brine, which is then reabsorbed to tenderize and add flavor to the meat.

Sweet Onion Smothered Pork Chops

Pat pork chops dry with paper towels. Stir together 2 tablespoons thyme, peppercorns, 1 teaspoon salt, and garlic in small bowl. Rub mixture on both sides of chops. Let pork chops stand at room temperature for 30 minutes.

Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees).

Place onions in 12-inch cast iron skillet; top with butter. Arrange pork chops on top. Place skillet on grill rack. Grill 20 to 25 minutes or until pork chops reach 130 degrees, turning halfway through. Remove pork chops from the skillet and place directly on grill rack. Grill 2 minutes or until lightly charred and pork reaches 145 degrees, turning halfway through. Remove pork chops from grill; loosely cover with foil and set aside.

Add ale, beef broth, and Worcestershire sauce to onion mixture in skillet. Place skillet on grill rack; grill 30 to 35 minutes or until onions are golden brown, stirring frequently.

Place pork chops back into skillet with onion mixture. Grill 5 to 10 minutes or until pork chops are heated through. Garnish with thyme sprigs, if desired.