Smoke house Maple-Brined Pork Chops

Servings:4

•1/3 cup sea salt

•1/4 cup, plus 2 tablespoons and pinch, Mc Cormick Grill Mates Smoke house Maple Seasoning

•1/2 cup packed light brown sugar, divided

•8 cups water, divided

•4 bone-in center-cut pork ch ops (3/4- inch thick, about

21/2-23/4pounds total)

•vegetable oil

•1 lemon, cut in half

•3 tablespoons unsalted butter

•2 Granny Smith apples, each peeled, co red and cut into six wedges

•1 tablespoon fine ly chopped fresh chives( optional)

In medium saucepan, whisk salt, 1/4 cup seasoning, 1/4 cup sugar and 4 cups water. Bring to simmer, whisking constantly, until salt and sugar dissolve. Pour in remaining water and mix thoroughly. Transfer brine to large container with lid and cool to room temperature. Add pork chops to brine. Cover and refrigerate 8-10 hours.

Heat grill to medium-high heat.

Remove pork chops from brine and pat dry with paper towels. Brush lightly with oil. Season both sides of pork with 2 tablespoons seasoning.

Grill until bottom side of pork chops are well marked and charred, 7-9 minutes. Flip and grill 4-6 minutes, or until cooked through and internal temperature registers 145˚ F. Let rest under tented foil.

Place large cast-iron skillet on grill. Juice one lemon half into small bowl. Add 1 teaspoon lemon juice and remaining sugar to skillet and stir with heatproof spatula until mixture resembles wet sand. Cook with grill open, stirring frequently, until sugar melts and deepens to amber, about 8 minutes. Add butter and stir until melted. Once foam subsides, add apples. Close grill and cook, stirring gently to coat apples in caramel, until apples are tendercrisp, about 8 minutes. Remove skillet from heat and add remaining lemon juice and pinch of seasoning; stir gently.

Arrange pork chops on platter and top with apples. Zest remaining lemon half over dish. Sprinkle with chives, if desired.