Grilled Chops with Apple-Cranberry Maple Glaze

• 1 1/2 cups apple cider
• 1 1/2 cups water
• 3 1/2 tablespoons kosher salt
• 1 tablespoon sugar
• 1 tablespoon cracked black pepper
• 1/2 tablespoon dried thyme
• 1/2 teaspoon dried minced garlic
• 6 dried allspice berries
• 1/2 bay leaf
• 6 bone-in pork chops or boneless loin chops (1 inch thick)
• 1/2 cup pure maple syrup
• 1/2 cup cranberry sauce
• 1/2 cup applesauce
• 2 tablespoons spicy brown mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/16 teaspoon cayenne pepper

1. In a large bowl, combine the brine ingredients and stir well.
2. Place the chops in a resealable plastic bag and pour in the brine.
3. Refrigerate for 12 to 24 hours, turning once.
4. Combine the glaze ingredients in a medium saucepan and mix well.
5. Heat the glaze over medium heat, just until warm.
6. Remove from the heat and reserve 1/2 cup of glaze for serving.
7. Build a charcoal and/or wood fire for direct grilling.
8. Grill the chops directly over the hot coals (approximately 450F) for 8 minutes on each side, or until the internal temperature is 150F.
9. During the last 3 minutes of cooking, baste both sides of the chops with the glaze.
10. Drizzle the reserved glaze over the chops or pass separately at the table.
11. Direct heat
12. Hickory, Apple, Apricot

apple cider, water, kosher salt, sugar, cracked black pepper, thyme, garlic, berries, bay leaf, pork chops, maple syrup, cranberry sauce, applesauce, brown mustard, salt, black pepper, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/grilled-chops-with-apple-cranberry-maple-glaze-377265 (may not work)