Courtesy of McCormick
Apple Cider Brine
- 4 Cups Cold Water
- 2 Cups Apple Cider
- 1/2 Cup Pure Maple Syrup
- 1/4 Cup Table Salt
2 Pounds Bone-In Pork Chops, About 3/4in Thick, Trimmed
2 Tablespoons McCormick Grill Mates Pork Rub
For the brine, pour cold water, apple cider and syrup into large plastic or glass container or a 2-gallon re-sealable plastic bag. Stir in salt until dissolved. Place a plate on top of pork chops to keep them submerged. Cover container or seal bag
Refrigerate at least 2 hours. Remove pork chops from brine. Discard remaining brine. Rinse pork chops under cool running water. Pat dry. Bruch pork chops lightly with oil. Rub with Pork Rub.
Grill over medium heat 4 to 6 minutes per side or until pork desired doneness.