Orange Maple Glazed Pork Chops

FOR THE BRINE

Step 1: Put the sugar, salt, seasonings, and molasses in a large saucepan with 4 cups water. Bring to a boil, stirring. Remove from the heat, add 8 cups cold water, and cool to tepid.

Step 2: Drop in the pork chops, cover, and refrigerate for 12 hours.

Step 3: Remove the chops from the brine and pat them dry. If you brine them overnight, you can wrap them in plastic and leave them in the refrigerator until an hour before dinnertime.

Step 4: Fire up an outdoor grill. OR can broil them instead

FOR THE GLAZE

Step 5: Combine all the ingredients in a small saucepan and simmer for 20 minutes.

Step 6: Once the grill is hot, pat the chops dry. Grill them on the first side for 6 minutes, then turn them over and brush the seared side generously with the glaze. Cook for another 6 minutes, and turn the chops again. Brush with the glaze and cook for 1 minute. Take them off the grill, arrange them on a platter, and serve.

Step 7: If using the broiler, preheat it and add the chops to a greased broiler pan and cook for a minute or so on each side or until done, brushing with the glaze while they cook (the glaze should bubble).