Crispin Cider-Brined and Glazed, Grilled Pork Chops

Ingredients

• 4 thick-cut, bone-in pork chops
• 1 1/2 cups Crispin Cider
• 1/4 cup sugar
• 2 tablespoons brown sugar
• 1/2 cup kosher salt
• 5 sprigs thyme
• 2 bay leaves
• 1 teaspoon ground mustard
• 1 teaspoon black peppercorns
• 1 tablespoon juniper berries
• 1 1/2 tablespoons olive oil
• Black pepper
• For the glaze:
• 1 cup Crispin Cider
• 1/2 cup orange juice
• 2 garlic cloves, minced

Directions

1. Put the pork chops into a resealable bag with the sugar, brown sugar, salt, thyme, bay leaves, ground mustard, and juniper berries. Close the bag securely, then work everything around with your hands to mix it well. Refrigerate for at least 2 hours and no longer than 6 hours.
2. Take the pork chops out of the refrigerator about 30 minutes before cooking. Pour off and discard the brine, then blot the meat dry with a paper towel.
3. Combine the glaze ingredients in a small saucepan set over medium heat. Stir them together and let the mixture simmer, stirring now and then, until it has cooked down by about half. Set aside half of the glaze to use later.
4. Start 1 chimney full of charcoal. Once the coals are fully lit and coated with gray ash, dump them out and arrange them across half of the coal grate, leaving the other side free of direct heat. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it.
5. Coat the chops with olive oil and add black pepper. Brush the meat with some of the glaze that was not reserved, then set the pork chops on the hot side of the grill. Cook until nicely browned, 3 to 5 minutes per side. Transfer the chops to the cooler side of the grill, arranging them so the bones point toward the fire. Cover the grill and baste from time to time. Continue cooking until an instant read thermometer inserted into the thickest part of a chop reads 135 degrees F. Take the pork off the grill and rest it for 10 minutes.
6. Serve right away with the reserved glaze.