Grilled Pork Chops with Grapefruit Balsamic Vinaigrette

I think pork chops are so easy to overcook that it feels safer to avoid them all together. Well, not these pork chops. These chops are epic—delicious and super tender. The key: overnight brining, which tenderizes the meat, adds flavor, and helps keep the meat from becoming dry quickly. I pair these grilled chops, with their salty crust, with some bitter arugula and a drizzle of grapefruit balsamic vinaigrette, which gives a citrusy sweetness and a subtle bitter bite at the end.