Brined and Grilled Pork Chops
Brining is a great way to infuse flavor into meats, but the time required can be off-putting. This is a 2-hour brine that works as beautifully as a more traditional, long brine—just don’t forget and leave the chops in the brine for more than two hours, or you will have jerky
Place salt, sugar, garlic, peppercorns, and cider into a large, nonreactive bowl. Pour in the boiling water and stir until the sugar and salt have dissolved, then pour in the ice water. When the water is room temperature or cooler, add in the chops. Cover and store in the refrigerator for two hours, but no more. Remove from the brine, rinse, pat dry, brush with a bit of oil, and grill.
The grill should be prepared the same way as if you were going to grill a thick steak. Grill directly over heat source, about 7 minutes per side, until an instant-read thermometer reads 150 degrees Fahrenheit (the chops’ temperature will increase 5-10 degrees after being removed from the grill).