PORK CHOPS! I often order pork chops at restaurants. Many think they are a bit boring, I love em. My friend Zack, the executive Chef at HUSH Public House in Scottsdale … gave me some tips on the brine to insure a perfect tender/juicy Pork Chop. Full Details below. Brine -4C Apple Cider -Fresh Oregano, small handful -Fresh Thyme, small handful -2 Orange Slices -1T Cloves -2T Fennel Seed -2T Coriander Seed -3 Star Anise -1/4C Kosher Salt -1/3C Brown Sugar -Plenty of ICE -4 Pork Chops, 14oz Bone In -Seasoning of Choice **All ingredients for Brine in medium sauce pan on Med High, bring to a low boil. **Turn off heat and fill with ICE, allow to melt/cool **Place Pork Chops in container and pour brine over the top. Cover and place in fridge for 12-24hrs **Remove from fridge and let air dry for about 30 minutes **Fire up Grill **We went 8 min a side on a hot fire until internal temp hit 130. Next time I will pull at 125 **Rest 5-10min **Enjoy! We served w roasted sweet potatoes GRILL:...