Hi, back!
I did what MaryAnn suggested (perhaps it was transmitted telepathically!???) I used the brine recipe that Jean gave me a couple of years ago, adding herbs and chopped garlic to the mix, brined for 4 hours, rinsed (apparently not enough, though), patted dry, and grilled. I'm stilll learning the charcoal grill, though... They cooked quickly (maybe about 15 minutes for 1" thick chops); but I didn't over cook them, and our guests raved (one guy said "oh I love these chops-- salty and smoky, they're delicious!" so I guess that the extra salt I tasted worked for
him!).
It was a nice autumnal menu. Started with the apple-tinis from the CAH issue many years ago, which were a huge success. I made a butternut squash cream sauce for the chops, pecan-maple mashed sweet potatoes, and roasted both sprouts and green beans in the oven. The sauce was surprisingly good, and I have enough that, thinned with broth, it will make a great sauce for chicken and pasta later this week.
Thanks for answering my question (well, the question I had before I realized that it really doesn't take a novel to ask a simple question!). Life has been incredibly busy, and I will need to take time to sort through the changes to this website. Just recently the Cooking Light forums were taken down and although I didn't post the often, it was a great resource. As this forum is, and I'm glad that the powers-that-be decided to change rather than to cut!