Brined-Smoked Pork Chops With Vinegar-Brown Sugar

Brined-Smoked Pork Chops With

Vinegar-Brown Sugar Gastrique

Ingredients:
For the pork chops
1/4 cup packed dark brown sugar
6 tablespoons Kosher Salt
4 12-14 ounce pork chops
6 small wood chunks, 5 to 6 ounces total weight.

For the Gastrique
3/4 cup packed dark brown sugar
3/4 cup cider vinegar
6 sprigs fresh thyme
3 bay leaves, crumbled
Kosher salt and Black Pepper

Directions:
To prepare pork chops, in a large bowl stir together the sugar, 6 tablespoons salt and 1 quart of water until the sugar and salt dissolve.  Add the pork chops, fully submerge them.  Refrigerate 1 to 2 hours.

Meanwhile, make the gastrique.  In a small saucepan, combine the sugar, vinegar, thyme, crumbled bay leaves, 1/8 teaspoon salt, and 1/2 teaspoon pepper.  Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.  Then cook to reduce to 3/4 cup, about 8 minutes.  Pour through
a fine sieve to remove the solids.  Return to saucepan and set aside.

Prepare a charcoal grill.  Ignite a large chimney of coals, let burn until lightly ashed over, then bank the coals in even layers on opposite sides of the grill, leaving the center third of the grill free.  Add 3 chunks directly on top of each bank of coals, then put the cooking grate in place.  Open the bottom vents,  cover the grill, open the top vents, and heat for 5 minutes.  Uncover, then clean and oil the grate.

Remove the chops from the brine (don't dry them) and place on the center of the grill over the area without coals.  Cover and cook without lifting the lid for 10 minutes.

Uncover the grill.  Using tongs, move 2 chops over each hot side of the grill and cook, uncovered turning occasionally to avoid flare-ups, until browned
on both sides and the center reaches 135F, 5 to 8 minutes.  Transfer to a platter, tent with foil and let rest for 10 minutes.

While the pork chops rest, bring the gastrique to a gentle simmer over medium heat.  Drizzle each pork chop with a few tablespoons, then serve with the remaining gastrique on the side.