Directions:

1. Dissolve 3 tablespoons salt and sugar in 1-1/2 quarts cold water in large bowl. Add chops, cover, and refrigerate for 1 hour. Combine 1 tablespoon pepper, garlic, paprika, and 1 teaspoon salt in small bowl. Combine butter and 1 teaspoon spice mixture in separate bowl; set aside.

2. Adjust oven rack 5 inches from broiler element and heat broiler (if your oven doesn't allow rack to be 5 inches from broiler, err on the side of distance and place the rack slightly father from the element). Set a wire rack inside a rimmed baking sheet. Remove chops from brine, pat dry with paper towels, and rub all over with remaining 2 tablespoons spice mixture. Arrange chops on wire rack, transfer sheet to oven rack, and add 1-1/2 cups warm water to bottom of sheet pan.

3. Broil until chops are browned and register 140 degrees F, about 16 to 20 minutes, flipping once halfway through cooking (for chops that are less than 1-1/2 inches thick, decrease the cooking time accordingly).

4. Transfer chops to a platter (leave hot water and sheet in oven to cool). Divide spice butter among chops, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving.