At least 24 hours before cooking, season the pork chops all over with Maple Chili Juicy Bird Dry Brine. Set the chops on a cooling rack inside a sheet pan and dry brine.
When you’re ready, heat your grill or smoker to low heat, about 225 degrees F and cook until the chops reach 140 degrees F, 45 to 55 minutes.
Remove the chops from the grill at 140 and rest for about 15 minutes. Heat the grill up to high and then sear the pork chops well. Rest the chops for 20 minutes while you toast the bread and cook the eggs to your liking.
Butter the Texas toast and toast on the high heat grill for 1 minute per side. Heat a skillet over medium heat. Add a drizzle of olive oil and add the eggs. Season the eggs with kosher salt and cook to your liking, ours is sunny side up because yolks equal instant sauce.
Slice the chops and serve them along side the eggs and toast. Could be breakfast, could be breakfast for dinner.