Rosemary Apricot-Glazed Grilled Pork Chops


For the Pork Chops

4 boneless pork chops

For the Brine

1 cup hot water
1 cup cold water
3 tablespoons salt
3 tablespoons white sugar
10 whole peppercorns
5 cloves garlic
2 cups ice
1 onion, chopped

For the Rosemary Apricot Glaze

½ cup apricot preserves
½ cup apple juice
1 sprig fresh rosemary, chopped


  1. Combine hot water, salt, sugar, peppercorns and garlic in large bowl until sugar dissolves. Mix-in ice until melted. Add onion and cold water.
  2. Fully submerge pork chops in brine. Place in refrigerator for 3 hours.
  3. Set half grill burners to medium-high heat. While the grill pre-heats, add apricot preserves, apple juice and rosemary to a sauce pan. Place on side burner, simmer on low and stir occasionally.
  4. Take pork chops out of brine and pat dry. Place on grates and sear both sides for 2 minutes.
  5. Glaze pork chops every minute until internal temperature is about 65°C. Remove from grill and let rest for 10 minutes. Baste with remaining rosemary apricot glaze.