1 For the Brine, pour cold water, apple cider and syrup into large plastic or glass container, or 2-gallon resealable plastic bag. Stir in salt until dissolved. Place pork chops in brine to cover. If necessary, place a plate on top of pork chops to keep them submerged. Cover container or seal bag.
2 Refrigerate at least 2 hours. Remove pork chops from brine. Discard remaining brine. Rinse pork chops under cool running water. Pat dry. Brush pork chops lightly with oil. Rub with Barbecue Rub.
3 Grill over medium heat 4 to 6 minutes per side or until pork is desired doneness. Serve with grilled fruit, if desired.