Cider-Brined Pork Chops

This recipe for Cider-brined Pork Chops With Maple-Bacon Chutney 

looks like it would be a natural to cook on the Weber. More here 

Servings:4 servings

Ingredients

4 bone-in pork chops, about 12 ounces each

For the cider brine

3 quarts cold water

1 quart apple cider

1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney

1 slab bacon (about a pound), cut into medium dice

1 small onion, diced

3 cloves garlic, minced

1 cup maple syrup

2 tablespoons black pepper, coarsely ground

1 tablespoon mustard powder

2 cups apple juice

1 bay leaf

salt, to taste

Directions: 

1. Combine all ingredients for the brine.
2. Add the pork chops to the brine and let sit for 12-18 hours.
3. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
4. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
5. Drain pork from the brine and pat dry before grilling.
6. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
7. Cook to desired doneness and top with the warm bacon chutney.