42 Degree Brined, Smoked Pork Chops

[seemore]

I found this recipe online, and have made it a couple times.  This time, however, I smoked it after brining it (for three days) and then grilled on the SRG.
Here is the recipe:
42 DEGREES' CIDER-CURED PORK CHOPS


INGREDIENTS:
-- 4 center-cut pork loin chops, 1 1/4 to 1 1/2 inches thick

-- Olive oil

Brine

-- 4 cups water

-- 2 cups hard cider

-- 1/2 cup salt

-- 1/2 cup light brown sugar

-- 10 whole peppercorns

-- 4 bay leaves

-- 1/2 bunch fresh thyme

-- 1 onion, chopped

-- 1 carrot, peeled and chopped

-- 1 celery rib, chopped

-- 1 apple, peeled and chopped

INSTRUCTIONS: To make the brine: Combine all brine ingredients in a saucepan. Bring to a boil over high heat, then remove from heat and let cool. When cool, refrigerate until cold.



Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1998/03/25/FD107260.DTL&ao=3#ixzz1G4EBkte1


Here are the chops, fresh out of the brine:



And, out of the smoker (after 3 hours of hickory smoke at 225 degrees):

Once out of the smoker, the chops were refrigerated overnight.  I then grilled them the next day.
And here was dinner:


seemore

[OU812]

That looks and sounds gooood.

Your finished plate looks GREAT!

Could I have more asparagus please?  ;D

[Tenpoint5]

Them be a couple of nice looking Iowa Chops there Seemore!!

[muebe]

Great looking chops you got there. And ditto from me on the asparagus ;D

[jiggerjams]

Chops look great and the fried taters look MMMmmm MMm!!

[seemore]

Thanks, everyone!  The chops were very good, and the asparagus?  I am so glad that it is close to spring, and the asparagus will begin to pop up more!!!
Mrs

[bears fan]

I've been wanting to do some pork chops this way, so thanks for the recipe.  I like the way you make your asparagus.....cheese with a little asparagus.