2 cups apple cider
1 cup water
¼ cup salt
¼ cup sugar
2 tablespoons whole-grain mustard
3 sprigs fresh rosemary
10 black peppercorns
1 bay leaf
4-14 ounce center cut pork loin chops
MAKE brine by placing the first 8 ingredients in saucepan and bring to boil; let cool to room temperature. Refrigerate until chilled, about 1 hour.
POUR brine into 1-gallon zip-close plastic bag and add pork chops. Seal tightly and refrigerate for 12 to 24 hours.
REMOVE pork chops from plastic bag, discard brine, and pat dry.
GRILL over medium-high heat for about 8 minutes per side or until cooked through to center.
Recipe courtesy of Stephanie's on Newbury.