Ingredients

Brine

• 6-8 Pork Chops, 3/4 inch thick
• 4 C water (1 tap hot, 3 tap cold)
• 1/4 C salt
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 3 gloves garlic, smashed
• 1 tbsp cloves

Glaze

• 4 tbsp butter
• 2 oz your favorite whiskey/bourbon
• 2 oz dijon mustard
• 4 tbsp brown sugar

Seasoning

• garlic powder
• smoked paprika
• fresh ground pepper

Instructions

Brining

• Place a gallon zip lock bag into a large bowl
• Add the 1 C of tap hot water to the bag
• Add in the Salt and stir gently to dissolve
• Add in the brown sugar and stir gently to dissolve
• Add in the 3 C of cold water, vinegar, garlic & cloves and stir to mix
• Add in the pork chops
• Seal the zip lock removing as much air as possible
• Put the bowl in the refrigerator for for 90 minutes

Glaze Prep

• Add all of the glaze ingredients to a small sauce pan and whisk together
• Bring to a simmer and continue whisking until the glaze thickens
• Remove from heat

Grilling

• Preheat your grill to a high heat
• Pour some of your glaze into a bowl to use on the grill
• Remove the chops from the bag and pat dry
• Season each chop with the garlic powder, smoked paprika and ground pepper
• Place the chops onto the grill
• Apply glaze with a brush to the top of each chop
• After 2 minutes flip each chop and apply glaze to the top of each
• After another 2 minutes flip each chop again and apply glaze again
• After 1-2 minutes flip and apply glaze again
• After 1-2 minutes flip and then remove from the grill and serve (total cook time of 6-8 minutes)
• Put remainder of glaze from the pan into a serving dish to be added or used as a dip with the pork
• Discard the remaining glaze from the bowl used for applying at the grill (raw meat contact)