Method

Making the Brine

1. In 4 quart saucepan add chicken stock, Kosher salt, ground black pepper and 1 quart of the cranberry apple juice drink.
2. Heat over medium heat until the salt is completely dissolved.
3. Remove from heat and pour into 8 quart stock pot.
4. Add 1 quart of cranberry apple juice drink and the ice water.
5. Put in refrigerator until temperature reaches 40°F.

Brining the Pork Chops

1. Wash pork chops thoroughly.
2. Place in 1 gallon ziplock plastic bag.
3. Pour cooled brine over pork chops into plastic bag. Zip closed.
4. Put plastic bag with pork chops and brine into empty bowl or container and put in refrigerator for 1 to 8 hours.

Cooking the Pork Chops

1. Preheat oven to 400°F.
2. Remove pork chops from brine solution and discard brine solution.
3. Pat pork chops dry with paper towels.
4. Season pork chops with salt and pepper on both sides.
5. Grill on both sides until done (internal temperature should be 145°F).  Do not over cook or pork chops will be dry.
6. Transfer to serving platter.  Let sit for about 5 minutes and serve.
7. Serve with cranberry-apple chutney or cranberry jalapeno relish.