4 Porterhouse bone in Pork chops 10 oz each
3C Apple Cider
4 to 6 Rosemary sprigs
1 Orange quartered
3T Salt Kosher
3T Brown Sugar
In a one gallon zipper lock bag add all the above ingredients, (squeeze juice from orange then add quartered orange), except chops.
Stir to dissolve, add pork chops.
Refrigerate 1 to 2 hours or longer up to 24 hours.
Remove from bag, rinse and pat dry.
Grill over med high heat to 4 to 5 minutes each or until done.
Tip: Brined Meats will cook faster so adjust your cooking times.