- (3/4 cup) Kosher Salt
- (3 tablespoons) Dijon Mustard
- (2 teaspoons) Hot Red Pepper Flakes
- (4) Pork Rib Chops
- (1/2 teaspoon) Whole Cloves
- (1/4 cup) Fresh Rosemary
- (2 Tablespoons) Fresh Thyme
- (12) Garlic Cloves, smashed
- (2 tablespoons) Fresh Ginger, chopped
- (8 cups) Water
- (1/2 cup) Honey
- (1 cup) Grade B Maple Syrup
Mix all of the brine ingredients together in a pot and bring to a boil. Turn off the heat and stir the brine to mix salt and maple syrup until they have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for 6-8 hours.
2. Remove the pork from the brine and pat dry (do not rinse).
3. Prepare a grill with hot and medium cooking areas.
4. Season the chops with pepper (not salt — remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pinkish, tender chop, 160°F is well-done. Serve with a smile!