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Combine water, salt, brown sugar, thyme, peppercorns and cloves in a large saucepan; bring t o a boil over medium heat. Cook for 2 to 3 minutes or until sugar and salt dissolve, stirring occasionally. Remove from heat; stir in cider and ice cubes. Stir until ice cubes melt and brine is cool.
Place pork chops in a large sealable plastic bag set in a shallow dish. Pour cooled brine over chops in bag; seal bag. Refrigerate for 6 to 12 hours, turning bag occasionally. Drain chops, discarding brine. Pat chops dry with paper towels. Lightly brush chops with olive oil.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in the center (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as directed.)
If desired, brush peppers and bread slices with olive oil. Add peppers to grill rack with chops. Grill about 8 minutes or until tender, turning occasionally. Add bread to grill rack during the last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread.