Grilled Boneless Pork Chops

Cut 2 slits about 1in apart through outer layer of fat and connective tissue on each chop to prevent buckling. Dissolve salt in 1 1/2 quarts cold water in large container. Submerge chops in brine and let stand at room temperature for 30 minutes. Whisk together oil, honey, anchovy paste, and pepper to form smooth paste. Remove pork from brine and pat dry with paper towels. Using spoon, spread half of oil mixture evenly over 1 side each of each chop (about 1/4 tsp per side). For a charcoal grill: Open bottom vent completely. Light chimney starter filled with charcoal briquettes. When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 min. Clean and oil cooking grate. Place chops, oiled side down, over hot part of grill and cook, uncovered, until well browned on first side, 2-5 minutes (watch carefully). While chops are grilling, spread remaining oil mixture evenly over second side of chops. Flip chops and continue to cook until chops register 140 degrees, 2-5 min. If chops are well browned but register less than 140 degrees, move to cooler part of grill to finish cooking.