Grilled Maple-Brined Pork Chops

• 2 quarts water
• 1/2 cup kosher salt
• 1/2 cup light brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup cider vinegar
• 1 whole clove
• 3 bay leaves
• 4 whole allspice berries
• 1 tablespoon yellow mustard seeds
• 4 fresh sage leaves
• 1 tablespoon coarsely ground pepper
• 6 double-cut, bone-in pork chops (about 1 pound each)
• Olive oil, for brushing

1. In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice berries, mustard seeds, sage and pepper.
2. Bring to a boil and remove from the heat.
3. Let the brine cool to room temperature, then refrigerate for 1 hour.
4. Add the pork chops to the brine and refrigerate for 7 to 8 hours, turning the chops after 4 hours.
5. Remove the pork chops from the brine and pat dry.
6. Light a grill.
7. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155.
8. Transfer to plates and let rest for 5 minutes before serving.

water, kosher salt, light brown sugar, maple syrup, cider vinegar, clove, bay leaves, berries, yellow mustard seeds, sage, ground pepper, pork chops, olive oil

Taken from www.foodandwine.com/recipes/grilled-maple-brined-pork-chops (may not work)