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An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 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.
2 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.
3 Seal the bag while removing as much air as possible then refrigerate for 4-6 hours.
4 Using Kingsford® Charcoal with Cherrywood, build a fire for direct grilling and preheat to medium-high (approximately 400°F).
5 While the grill preheats, remove pork chops from the brine and pat dry with paper towels.
6 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 your favorite BBQ sauce.
7 Remove the pork chops from the grill and allow to rest for 5 minutes before serving with additional BBQ sauce.
8 *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.
Cooking for 4 people


  • apple cider
    4 cup
  • Kosher salt
    0.25 cup
  • brown sugar
    0.25 cup
  • apple cider vinegar
    0.25 cup
  • pork chops approximately 1 inch thick
  • your favorite BBQ sauce for basting; additional sauce for serving
    1 cup
  • Kingfsord® Charcoal with Cherrywood

Credit: Clint Cantwell: 

For safe meat preparation, reference the USDA website.

Our Reviews

5 /5
1 Reviews
Rated 5 out of 5 by from INCREDIBLE FLAVOR I have made this recipe 4 times since I found it in June. Easy to prepare and I let the chops marinate for at least 12 hours. The flavor is wonderful. Great recipe, thanks Kingsford.
Date published: 2020-10-08
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