In a large saucepan, combine apple cider, kosher salt, brown sugar, and apple cider vinegar, and bring to a boil over medium-high heat.

Cook for 3-4 minutes, stirring frequently until salt and brown sugar are completely dissolved.

Remove the brine mixture from the heat and add 2 cups of ice. Allow the mixture to cool completely.

Place brine in a large re-sealable bag along with the pork chops.

Seal the bag while removing as much air as possible, and refrigerate for 4-6 hours.

Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.

While the grill heats, remove pork chops from the brine and pat dry with paper towels.

Place the pork chops on the grill and cook approximately 5 minutes per side until they reach an internal temperature of 145 degrees Fahrenheit.

During the last minute of grilling, baste each side of the pork chops with Kingsford® Brown Sugar Applewood BBQ Sauce.

Remove the pork chops from the grill and allow to rest for 5 minutes.

Serve chops with additional BBQ sauce.

Recipe created by Clint Cantwelll on behalf of Kingsford® Charcoal.