Let's get grilling

1 Mix brine ingredients and stir well. Place chops in brine and refrigerate for 12–24 hours.
2 In a small pan, add sauce ingredients and mix well. Heat until mixture is warm. Reserve 1/2 cup of sauce for plating.
3 Build a charcoal fire for direct grilling. Grill chops directly over coals (approximately 450°F) for 8 minutes on each side. During the last 3 minutes of cooking, baste both sides of the chops well with sauce. Internal temperature of chops should reach 150–155°F prior to removing from grill.
4 Drizzle reserve sauce over chops when serving, or serve warm on the side.
Cooking for 6 people



  • cracked black pepper
    1 tablespoon
  • sugar
    1 tablespoon
  • apple cider
    2 cups
  • water
    2 cups
  • allspice berries (dry spice)
  • bay leaf
  • thyme leaves (dry spice)
    1/2 tablespoon
  • minced garlic (dry spice)
    1/2 teaspoon


  • red pepper
    1/16 teaspoon
  • spicy brown mustard
    2 tablespoons
  • bone-in pork chops or boneless loin chops, (1-inch thick)
  • black pepper
    1/4 teaspoon
  • salt
    1/4 teaspoon
  • apple sauce
    1/2 cup
  • cranberry sauce
    1/2 cup
  • maple syrup
    1/2 cup
Meals & Dishes: DinnerMeals & Dishes: Main CourseCooking Method: GrilledTagline: Brined chops that won't dry out, and won't disappoint.Expert’s Note: This can be made with either bone-in pork chops or boneless pork loin cut about 1-inch thick. The apple cider brine will ensure cCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

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