Chili-Maple Glazed Pork Chops

• Brine:
• 5 cups water
• 1/2 cup light brown sugar
• 1/2 cup kosher or sea salt
• 1/4 cup maple syrup
• 2 cloves garlic crushed
• 2 tablespoons minced fresh ginger
• 1/2 tablespoon ground pepper
• Glaze:
• 3 tablespoons maple syrup
• 1 tablespoon chili powder
• 8 center cut loin pork chops 1 1/2 inch thick

1. Place brine ingredients in a non-reactive large saucepan and bring to a boil. Stir the brine to ensure that salt, sugar, and maple syrup have dissolved. Turn off the heat and let the brine cool. Refigerate the brine in a non-reactive container. Add the prok chope to the brine and allow to soak for at least 3 hours but no more than 8 hours.
2. Combine Glaze ingredients and set aside.
3. Prepare a grill with both hot and medium surfaces. Covered grills work best.
4. Place pork chops on the hot portion of the grill and sear for 4-5 mins on each side, closing grill cover. Transfer chops to the medium hot portion of the grill and cook for an additional 4-5 mins on each side with grill covered. Then brush the chops with the glaze on both sides and grill an additional 15-30 secs on each side.
5. note: grilling times may vary according to grill temperatures and thickness of chops

water, light brown sugar, kosher, maple syrup, garlic, fresh ginger, ground pepper, maple syrup, chili powder, center

Taken from www.epicurious.com/recipes/member/views/chili-maple-glazed-pork-chops-1204243 (may not work)