I always have had trouble with pork drying out on the grill, a brine will add moisture and flavor to ensure every bite is tasteful. Topping the pork with a smokey grilled apple puree really perfects this recipe.
Instructions for the pork
3 tbsp of light brown sugar or coconut sugar for paleo
2 tbsp of granulated garlic
3 bay leaves
2 tbsp fresh rosemary
5 allspice berries
1 tsp salt
1 tsp pepper
3-4 lbs of loin chops
In a saucepan, combine 2 cups of water, and all ingredients minus the pork chops. Bring to a boil, stir until all granulated ingredients have dissolved. Remove from heat and add another cup of water, allow to cool. Once brine is cool place pork chops in a container so that they lay flat, pour brine over and allow to marinate over night.
Grill over direct heat, and cook to your liking.
Instructions for the Puree
4 tbsp unsalted butter or ghee for paleo
1 cup brown sugar or coconut sugar for paleo
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp ground cloves
2 lb of your favorite tart apples ( i.e. granny smith, or gala) peel, core, and quarter
2 tbsp brandy
In a sauce pan melt the butter. Add all ingredients, minus the brandy, cook stirring over medium heat until sugar has dissolved. Remove from heat, add the brandy and apples tossing to coat.
Grill over the hottest part of the grill, until the apples are soft. Remove and allow to cool, just a bit.
Using a food processor or blender puree the apples, work in batches as necessary.
Keep warm, serve over the top of the pork chops, and enjoy.