Maple-Brined Pork Chops
1/2 cup maple syrup
1/2 cup brown sugar
1/4 cup kosher salt
1 tbsp. mustard seeds
1 tbsp. black peppercorns
1 bay leave
10 sprigs fresh thyme, chopped
4 bone-in center-cut pork chops, cut 1 1/4" thick (3 lbs.)
3 tbsp. maple syrup
Make the brine: combine maple syrup, brown sugar, salt, mustard seeds, peppercorns, bay leaf, and thyme with 4 cups water in a large saucepan.  Heat the brine over high heat and stir unti lthe brown sugar and salt dissolve.  Remove from heat.  Add 1 cup of ice water.  Pour the brine into a glass dish just large enough to hold hte pork chops and refrigerate until chilled.

Place the pork chops into the cool brine, making sure it is completely covered.  Cover and refrigerate for 24-48 hours.  Remove chops from brine and discard the brine.  Thoroughly rinse under cold water and dry with paper towels.  Brush chops with the maple syrup and let sit at room temperature for 1 hour.  Grill for 4-6 minutes per side on medium heat.
Source: Modified from Food to Live By
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat