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Ingredients
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4 pork chops approximately 1 inch thick
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1 cup your favorite BBQ sauce for basting; additional sauce for serving
Cider Brine
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4 cup apple cider
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0.25 cup Kosher salt
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0.25 cup brown sugar
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0.25 cup apple cider vinegar
1 Food Prep
In a large saucepan, combine your cider brine ingredients and bring to a boil over medium-high heat. Cook for 3-4 minutes, stirring frequently until the 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 it in a large resealable bag along with your pork chops. Seal the bag while removing as much air as possible then refrigerate for 4-6 hours.
- While your grill preheats, remove your pork chops from the brine and pat them dry with paper towels.
2 Grill Prep
- Fuel: We recommend Kingsford® Cherrywood Charcoal for its light and fruity wood flavor.
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Grill your 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 your pork chops with your favorite BBQ sauce.
- Remove your pork chops from the grill and allow them to rest for 5 minutes before serving with additional BBQ sauce.
For safe meat preparation, reference the USDA website.
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