Oriental Pork Chops

This was not bad. The pork chops were really tender after brining them.

Ingredients:
Brine:
1 tablespoon salt
1 tablespoon sugar
2 cups water

Pork Chops:
2(1+inch thick)lean pork chops
1 egg(beaten)
3 tablespoons soy sauce
1 tablespoon dry sherry or dry white wine
1/4 cup dry bread crumbs
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger

Brine Preparation:
Stir 1 tablespoon. each salt and sugar into 2 cups boiling water. Allow to cool to room temperature, then pour into a Ziploc bag with the pork chops and brine, refrigerated, for 5-6 hours.
Remove pork chops from brine, rinse and pat dry with paper towels.

Pork Chop Preparation:
Combine egg, soy sauce, and wine in a shallow baking dish.
Trim excess fat from pork chops.
Add pork chops to egg mixture, turning to coat. Cover and let stand 1-2 hours, refrigerated.

Combine bread crumbs, garlic powder, and ginger.
Dredge pork chops in bread crumb mixture.
Place chops in refrigerator to set the bread crumb mixture for 30-60 minutes.

Cooking:
Bring the BGE up to 400° with a raised grid and a piece of foil coated with cooking spray on the raised grid.
Place pork chops on the foil and cook for about 15 minutes. Turn chops over and continue to cook until internal temperature reaches 145° (turn gently to prevent breaking off pieces of the crust).