Method

To make the brine, in a large, deep pot, bring 4 cups of the water to a simmer and add the salt, bay leaves, coriander seeds, fennel seeds, black pepper, thyme, and sugar. Whisk and simmer for about 1 minute, or until the salt has dissolved. Add the oranges, onion, garlic, and remaining 3 quarts water. Remove from the heat and cool the brine.

Add the pork chops to the brine and place a plate on top of the chops to keep them submerged. Place the pot in the refrigerator for 6 to 8 hours. While the chops are brining, make the Apple-Walnut Slaw (page 191). Remove the chops from the brine, scrape off any of the spices, and pat dry. Discard the brine and place the chops on a plate. Cover them with plastic wrap and refrigerate until you are ready to grill.

To make the rub, mix all of the ingredients together in a small bowl. Prepare your gas or charcoal grill to medium-high heat, and coat the brined chops in the rub.

Grill the pork chops on each side for 3 to 4 minutes, or until the internal temperature registers 170ºF. Make sure the chops aren't too close to the coals, as the brown sugar can cause a flame to flare. Transfer the pork chops to a plate and allow them to rest for at least 5 minutes. Serve the pork chops with the Apple-Walnut Slaw.

APPLE-WALNUT SLAW

• 4 Granny Smith apples, cored and julienned
• Juice of 1/2 lemon
• 1 cup red grapes, halved
• 1/2 cup walnut pieces, toasted
• 3 green onions, green and white parts, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley
• Salt and freshly ground black pepper
• 1/2 cup creamy blue cheese salad dressing

Toss the apples with the fresh lemon juice so the apples don't turn brown. Mix all of the remaining ingredients together with the apples in a large mixing bowl, adjusting the seasonings to taste. Cover and keep refrigerated until ready to serve.

Serves: 6

From Cooking the Cowboy Way by Grady Spears with June Naylor/Andrews McMeel Publishing

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