Make the brine
1 In a medium bowl, make a Moscow mule cocktail by combining the ginger beer, vodka, and ice. Cut the limes into wedges and squeeze the juice into the cocktail mixture, then add the juiced wedges as well. 

2 Remove the boiling water from the heat and add the garlic salt; stir to dissolve. Bruise the kaffir lime leaves by folding them a few times; place in the hot garlic water. Set aside to steep for 5 minutes and then add the entire mixture to the cocktail, stirring to combine. 

Brine the pork chops3 Using a sharp knife, trim any excess fat from the exterior of the pork chops to ¼ inch. Place your pork chops in the Moscow mule brine mixture, making sure they are well covered with the liquid. Refrigerate, covered, for 8 to 24 hours, rotating the chops in the brine every few hours. 

Prepare the Ninja Foodi Grill
4 Set up your Foodi Grill for cooking with the grill plate and preheat to 375°F.

Prepare the pork chops for grilling
5 Remove the chops from the brine and pat dry with paper towels.

Season generously with the pork rub on both sides.

Insert a probe thermometer into one of the chops from the side. If the chops have a bone, insert the probe so that it goes through the meat toward the bone but doesn’t touch the bone. 

Cook the pork chops
6 Place the chops on the preheated grate and grill.

Flip occasionally to promote browning and even cooking.

Typically they are done in 10 to 15 minutes—but cook to temperature, not time.

When the pork chops reach an internal temperature of 142°F, remove them from the grill and loosely tent with foil.

Allow them to rest for 10 minutes before serving.