Ingredients
Brine:
5 cups water
1/2 cup light brown sugar
1/2 cup kosher or sea salt
1/4 cup maple syrup
2 cloves garlic crushed
2 tablespoons minced fresh ginger
1/2 tablespoon ground pepper
Glaze:
3 tablespoons maple syrup
1 tablespoon chili powder
8 center cut loin pork chops 1 1/2 inch thick
Preparation
Place brine ingredients in a non-reactive large saucepan and bring to a boil. Stir the brine to ensure that salt, sugar, and maple syrup have dissolved. Turn off the heat and let the brine cool. Refigerate the brine in a non-reactive container. Add the prok chope to the brine and allow to soak for at least 3 hours but no more than 8 hours.
Combine Glaze ingredients and set aside.
Prepare a grill with both hot and medium surfaces. Covered grills work best.
Place pork chops on the hot portion of the grill and sear for 4-5 mins on each side, closing grill cover. Transfer chops to the medium hot portion of the grill and cook for an additional 4-5 mins on each side with grill covered. Then brush the chops with the glaze on both sides and grill an additional 15-30 secs on each side.
note: grilling times may vary according to grill temperatures and thickness of chops
