Brining pork chops adds juiciness and flavor. Try adding bourbon to your brining mixture for game-changing flavor!

Bourbon-Brined Pork Chops

Combine 1 cup apple cider, salt, and 3 tablespoons brown sugar in a 2-quart saucepan. heat and stir until salt and brown sugar are dissolved. Remove from heat. Stir in ice, bourbon, peppercorns, garlic, and bay leaf. Cool brine to 45 degrees. Place chops in large resealable plastic bag. Pour brine over chops; seal bag. Refrigerate for 2 to 4 hours.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat. Meanwhile, combine remaining 1 tablespoon apple cider, 3 tablespoons brown sugar, and paprika until brown sugar is dissolved. Set aside.

Remove chops from brine; pat dry. Discard brine. Grill chops 10 to 15 minutes or until done (145 degrees); turn after 6 minutes and brush with cider mixture. Let rest 5 minutes. Garnish with fresh basil and/or thyme sprigs, if desired.