Pour cold water into a bowl or container, add the salt ( 75g per liter) and sugar (120g per liter) and whisk until dissolved. Put the into the brine and chill for 1 hour.

Put the apple juice and vinegar into a pan, bring to a boil and reduce to a third. Allow to cool down and add the maple syrup and Whisky.

Oil the cast iron grid and sear the pork chops for 90 seconds on each side. Turn for 90° after 45 seconds for a nice branding. Move the pork chops to an indirect zone of the grill, brush them with the glaze, close the lid and cook for 6-8 minutes. Brush the other side as well and cook for another 6-8 minutes until an internal core temperature of 56°C / 132,8°F is reached.

Season the pork chops with pepper and enjoy.

Stay tuned!

Glazed Pork Chops


Pork Chops
1 Glass of apple juice
½ Glass of maple syrup
2cl Apple vinegar
Whisky as desired (I used Jim Beam Signature Craft 12 Years)

Cold water
75g salt / liter
120g sugar / liter