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1
In a bowl add the brown sugar, kosher salt and apple cider. Stir to dissolve.
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2
Add 2 cups of cold water to the bowl. Add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
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3
Place the pork chops into a large sealable plastic bag. Place this plastic bag into another of equal size to offer extra safety. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop of the chops and seal the plastic bags. Place in the refrigerator to rest for a minimum of 4 hours up to overnight.
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4
After the required time has passed, remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. The pork chops have to come to room temperature before grilling.
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5
Preheat the barbecue to 500u00b0F/250u00b0C with heat on one side of the grill and no heat on the other.
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6
Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct high heat for 6 minutes, turning once halfway through cooking time. Lower the temperature to 300u00b0F/150u00b0C and move the chops to the cool side of the grill.
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7
Continue to cook the pork chops over indirect medium heat for about 8 minutes per side with the lid closed.
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8
Once the juices run clear, take the pork chops off the grill and tent with aluminium foil. Allow to rest before serving.
