Smokehouse Maple-Brined Pork Chops

INSTRUCTIONS

• 1 Whisk salt, 1/4 cup of the Seasoning, 1/4 cup of the sugar and water in medium saucepan. Bring to a simmer, whisking constantly, until salt and sugar dissolve. Pour in remaining 4 cups of cold water and mix thoroughly. Transfer brine to a large container with a lid and cool to room temperature. Add pork chops to brine. Cover and refrigerate 8 to 10 hours.
• 2 Remove pork chops from the brine and pat dry with paper towels. Brush lightly with oil. Season both sides of pork with 2 tablespoons of the Seasoning. Grill over medium-high heat until bottom side of pork chops are well marked and charred; 7 to 9 minutes. Flip and grill 4 to 6 minutes longer, or until cooked through (internal temperature registers 145°F). Let rest under tented foil while cooking the apples.
• 3 Place large cast-iron skillet on the grill. Juice one of the lemon halves into a small bowl. Add 1 teaspoon lemon juice and remaining 1/4 cup sugar to skillet and stir with a heatproof spatula until the 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 the apples are tender-crisp; about 8 minutes. Remove skillet from heat and, being careful of splattering, add remaining lemon juice and a pinch of Seasoning; stir gently.
• 4 Arrange pork chops on a platter and top with apples. Zest remaining lemon half over the dish. Sprinkle with chives, if desired.