Instructions

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 then place in a large re-sealable bag along with the pork chops.

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

Using Kingsford^® Charcoal with Cherrywood, build a fire for direct grilling and preheat to medium-high (approximately 400°F).

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

Grill pork chops for approximately 5 minutes per side until they reach an internal temperature of 145°F. 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 before serving with additional BBQ sauce.

*Tip: Always add sauce at the end of the cooking process as too much exposure to direct heat can cause it to burn. Basting with a few minutes left in the grilling process ensures that the sauce has time to caramelize without overcooking.