Submerge the pork in the brine for 2 to 4 hours, refrigerated.

While the pork is brining, prepare the glaze. In a small saucepan, whisk together the apple cider, brown sugar, Dijon mustard, lemon juice and garlic. Bring to a boil, and reduce the heat to a simmer. Cook, uncovered, until syrupy. Set aside.

Set up a gas or charcoal grill over medium heat.

Remove the pork chops from the brine, set on a sheet tray and pat dry with a paper towel.

Lightly brush the chops with grapeseed oil, and season with pepper to taste. Note: Because the pork has been brined, you don’t need to add additional salt.

Wrap the bones in foil to prevent them from burning.

Grill the chops over direct heat until golden brown, 3 to 4 minutes. Give the chops a 90° turn to create a diamond pattern, and continue to grill until well marked. Flip and repeat.

Brush the chops with a layer of the brown sugar-Dijon mustard glaze.

Continue cooking the chops until they reach an internal temperature of 135° to 140°. Tip: You may need to move the chops to a cooler part of the grill if they are getting too dark.

Allow the pork to rest for 10 minutes before serving with Grilled Corn and Green Bean Succotash and any extra glaze.