Description
Created by champion pitmaster Chris Lilly.

Ingredients

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

Preparation
Prep time: 15 minutes, plus 12 to 24 hours for brine | Cook time: 16 minutes

Mix brine ingredients and stir well. Place chops and brine in Glad Food Storage Bag and refrigerate 12 to 24 hours.

In small pan, add sauce ingredients and mix well. Heat until warm. Reserve 1/2 cup sauce for plating.

Build charcoal fire for direct grilling. Grill chops directly over Kingsford charcoal (approximately 450°F) for 8 minutes on each side. During the last 3 minutes of cooking, baste both sides of chops well with sauce. Internal temperature of chops should reach 150° to 155°F prior to removing from grill.

Drizzle reserve sauce over chops when serving or serve warm on the side.

Nutrition
no information available

Serves
Makes: 6 servings

Variations
no information available