6-8 Pork Loin Chops, Bone-In
2 1/2 Cups Apple Cider (Not Apple Juice)
1 Can Beer (Your Choice)
1/4 C. Kosher Salt
1 Tsp. Allspice Berries, Cracked But Not Crushed
1 Tsp. Whole Peppercorns, Cracked But Not Crushed
2 Tbsp. Olive Oil
1 Tbsp. Honey
1 Tsp. Apple Cider Vinegar
1 Tsp. Ground Thyme
Pinch Of Salt And Fresh Ground Pepper
Combine cider, beer, salt and sugar in a large container and stir until most of the salt is dissolved. I use a large zip lock bag for marinating.
Add in the peppercorns, allspice and pork chops, making sure the brine covers the pork.
Allow to marinate for at least an hour before grilling.
Make the glaze by combining the herbs with the oil, vinegar, and honey. Stir to combine.
You can use an indoor grill or an outdoor grill, just make sure that you have enough room to cook indirectly on the grill space over medium heat.
Remove the pork chops from the brine. Brush the grill with oil and sear each side of the chops for 2-3 minutes.
Brush the chops with the glaze on one side, turn over onto indirect heat and cook. Glaze the other side, turn over and finish chops until meat is no longer pink.