Cider-Brined Porterhouse Pork Chops

• 4 porterhouse (bone-in loin) pork chops about 3/4-inch thick
• 1/3 cup table salt OR fine sea salt
• 1/3 cup maple syrup
• 2 teaspoons dried thyme
• 2 teaspoons dried thyme
• 2 tablespoons fresh thyme
• 1 1/2 cups hard cider chilled, 1 12-oz bottle OR apple cider
• 1 1/2 cups ice water
• 2 teaspoons hot pepper sauce such as Tabasco, divided

1. In a small saucepan, stir 1 cup water with salt, 1/3 cup of maple syrup, and dried thyme over medium heat until salt dissolves and water is hot, but not boiling. Remove from heat. Add cider, ice water and 1 teaspoon hot sauce and stir until ice dissolves to create brine.
2. Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Refrigerate 1 to 2 hours, no longer. In small bowl, mix remaining 1/4 cup syrup and 1 teaspoon hot sauce; set aside.
3. Prepare a grill to medium-high heat (about 450 degrees F.). Remove chops from brine and pat dry with paper towels. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. During the last 2 minutes, brush chops on both sides with remaining syrup mixture. Remove chops from the grill and let rest for 3 minutes.

pork chops, salt, maple syrup, thyme, thyme, thyme, hard cider, water, hot pepper

Taken from www.yummly.com/recipe/Cider-Brined-Porterhouse-Pork-Chops-2248033 (may not work)