Instructions

1. In a large saucepan combine apple cider, kosher salt, brown sugar and apple cider vinegar together and bring to a boil over medium heat. Cook the brine for 3-4 minutes, stirring frequently until salt and brown sugar are completely dissolved.
2. Remove the brine mixture from the heat, pour into a bowl and add 2 cups of ice. Allow the mixture to cool completely then pour into a large re-sealable bag.
3. Add the pork chops to the brine and seal the bag, removing as much air as possible. Refrigerate for 8 hours or up to overnight.
4. Preheat the grill to 400 degrees over medium heat.
5. Remove pork chops from the brine and pat dry with paper towels. Place the pork chops on the grill and cook approximately 4-5 minutes per side until they reach an internal temperature of 145 degrees.
6. During the last minute of grilling, baste each side of the pork chops with the BBQ sauce.
7. Remove the pork chops from the grill and allow to rest for 3-5 minutes before serving.
8. Serve with extra warmed BBQ sauce.