Brine
2 C apple cider
1 C water
¼ C salt
¼ C sugar
3 rosemary sprigs
10 black peppercorns
1 bay leaf
2 T whole grain mustard
Place ingredients for brine in a pot and bring
to a boil. Let cool completely and place in the
refrigerator for 1 hour. Pour brine mixture into
a 1 gallon zip lock bag and add pork chops. Seal
tightly and refrigerate for 12-24 hours. Remove
pork chops and pat dry. Grill on med high heat
for about 8 minutes per side or until desired
temperature.
