Hadn't cooked this in a long time...BC (Before Charcoal)
Most of this recipe is From Adam Perry Lang...I replaced his rub with a Brown Sugar Bourban rub from McCormicks....(keeping the wife happy happy)
Ingredients
Brine
1 tablespoon crushed hot red pepper flakes
2 tablespoons boiling water
2 cups apple cider
2 cups water
1⁄2 cup kosher salt
1⁄2 cup honey
10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
Seasoning Blend
Brown Sugar Bourban Rub from McCormicks
Glaze
1⁄2 cup apple jelly
1 tablespoon freshly squeezed lemon juice
1⁄2 Granny Smith apple, peeled, cored, and grated
Brined the chops for 4 hours. Took them out, sprinkled the rub and then sprayed a light coating of olive oil. Used the pampered chef oil sprayer and filled it with olive oil.
Got the grill up to 400...cooked the chops for 4 minutes on one side, flipped and cooked on the other side for 4 minutes. Then took them off the heat, glazed and let sit for about 8 minutes, flipped, glazed and another 8 minutes. I kept them on until the internal temp was a nice 180...Let them sit for a few minutes and then in the words of Peter Brady...We're having Pork Chops and Apple Sauce for dinner!