Grilled Maple-Brined Pork Chops

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   1.

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   Mix all of the brine ingredients together in a nonreactive pot and bring to a boil.

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   Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved.

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   Let the brine cool, then put it in a large nonreactive container and add the pork chops.

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   Cover and refrigerate for no more than 12 hours.

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   2.

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   Remove the pork from the brine and pat dry (without rinsing).

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   3.

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   Prepare a grill with hot and medium cooking areas.

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    A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.

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    4.

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    Season the chops with pepper (not salt remember, the brining solution is salty) and brush with the oil.

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    Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side.

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    Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness.

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    Use an instant-read digital thermometer to check the internal temperature of the chops.

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    A reading of 145 to 150F will give you a pink, moist chop, 160F is well-done.

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    Serve immediately, accompanied by the chutney, if using.

* Per serving · 4 servings · Values may vary.