Step 1: Make the Lemon Ginger Cider Brine. Bring the water and salt to a boil in a large saucepan. Remove the pan from the heat and stir in the cider, lemon zest, ginger, and pepper. Let cool to room temperature.
Step 2: Arrange the chops in a large baking dish or place them in a large resealable plastic bag. Pour the brine over them. If using a plastic bag, lay it in a baking dish to catch any leaks. Brine the pork in the refrigerator for 6 hours, turning several times so they brine uniformly. Drain the chops well, discarding the brine. Blot dry with paper towels.
Step 3: Set up your grill for indirect grilling and preheat to medium-low (225 degrees). Add wood chunks or chips to the fire. Smoke the pork chops to an internal temperature of 120 degrees. This will take about 1 hour.
Step 4: Transfer the chops to a platter. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
Step 5: Brush the pork chops on both sides with melted butter. Direct grill until cooked to taste, about 4 minutes per side for medium (150°F on an instant-read thermometer). Give each chop a quarter turn after 2 minutes to lay on a crosshatch of grill marks. After you turn the chops, baste with any remaining butter.
Step 6: Two minutes before they’re done , brush the chops with the Booze + Fruit Glaze on both sides, if using. Brush once more before serving and serve any extra glaze on the side.
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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.