Ingredients

  • 2 one-inch thick pork chops

Brine

  • 2 cups water
  • 2 tablespoon salt
  • 1 teaspoon garlic powder

Glaze

  • 2 tablespoons apricot jam
  • 1 teaspoon WVOO Blenheim Apricot balsamic vinegar
  • 1 teaspoon WVOO Extra Virgin Olive Oil

Instructions

  • Start with a brine of 2 cups cold water, 2 tablespoons salt, and 1 tablespoon garlic powder. Add pork chops and refrigerate for 1-2 hours.
  • Preheat grill to surface temperature of 450˚ – just above medium, Clean and oil well.
  • Mix glaze of 2 tablespoons apricot jam, 1 teasp balsamic vinegar and 1 teasp olive oil.
  • Remove pork from brine, rinse under running water and pat dry. Give them a light sprinkle of pepper then brush lightly with the glaze.
  • Place over direct heat for 5 minutes then flip and brush with glaze. Flip again in 5 minutes and brush with glaze. Continue to flip every f minutes and brush with glaze until the internal temp of 140-145˚ Remove from grill, tent lightly with foil and allow to rest 5 minutes before serving.- about 15-20 minutes.