Categories: Grilling
Ingredients
- For the glaze:
- 2 tablespoons packed light brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons apple cider vinegar or bourbon
- For the brine:
- 3 cups water
- 1/4 cup packed light brown sugar
- 2 tablespoons kosher salt
- 2 bay leaves
- 2 cloves garlic, smashed
- 1 1/2 cups ice cubes (12 ounces)
- 4 boneless pork chops (1/2- to 1-inch thick)
- For grilling:
- Vegetable oil or high-heat cooking spray, for the grill grates
Directions
-
Make the glaze: Place all the ingredients in a small bowl and stir to combine; set aside.
-
Brine the pork: Place the water, brown sugar, bay leaves, and garlic in a large saucepan over medium-high heat. Cover and bring to a boil. Uncover and stir until the sugar and salt have dissolved. Pour into a large bowl. Add the ice cubes to cool the brine until it is just slightly warm to the touch; this should take about 5 minutes. Once cooled, submerge the pork chops in the brine and set aside at room temperature for 15 minutes. Meanwhile, prepare the grill.
-
If using a gas grill, heat the grill to high. For a charcoal grill, prepare the grill for direct heat. Once the grill grates are hot, scrape any debris from the grates and oil them well.
-
Remove the pork chops from the brine and pat dry with paper towels. Place the pork on the grill and cover. Do not move the chops until they have grill marks and have cooked enough to lift easily, about 3 minutes. If the meat sticks to the grill, continue to cook for another minute until it releases easily.
-
Flip the pork chops and brush with the glaze 2 to 3 times as the chops finish cooking. The pork chops are done when they registers 145°F on an instant-read thermometer, 6 to 8 minutes on the second side.
-
Transfer the pork to a clean cutting board or plates. Rest for 5 minutes before serving.