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In a large saucepan, combine apple cider, kosher salt, brown sugar, and apple cider vinegar, and bring to a boil over medium-high heat.
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Cook for 3-4 minutes, stirring frequently until salt and brown sugar are completely dissolved.
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Remove the brine mixture from the heat and add 2 cups of ice. Allow the mixture to cool completely.
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Place brine in a large re-sealable bag along with the pork chops.
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Seal the bag while removing as much air as possible, and refrigerate for 4-6 hours.
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Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.
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While the grill heats, remove pork chops from the brine and pat dry with paper towels.
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Place the pork chops on the grill and cook approximately 5 minutes per side until they reach an internal temperature of 145 degrees Fahrenheit.
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During the last minute of grilling, baste each side of the pork chops with Kingsford® Brown Sugar Applewood BBQ Sauce.
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Remove the pork chops from the grill and allow to rest for 5 minutes.
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Serve chops with additional BBQ sauce.
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Recipe created by Clint Cantwelll on behalf of Kingsford® Charcoal.