Instructions: For the Pork Chops: In a nonreactive pan or bowl, combine the water, brown sugar, salt, maple syrup, molasses, bay leaves, ginger, allspice and pepper. Add the pork chops, cover and refrigerate for 1 day.

Fire up the grill. Remove the pork chops from the brine, discarding the brine; set aside at room temperature for 20 minutes.

Grill the pork chops over direct heat, covered, with the vents open. Smoke should be flowing from the vents, which means the fire is hot, and you should be able to hear the pork sizzling. Brown both sides of the pork chops. If the surface is burning, move the pork chops to an area of indirect heat on the grill.

Pull the pork from the grill when it reaches an internal temperature of 140 to 145 degrees on an instant-read meat thermometer. It should take approximately 25 minutes total. Let the pork chops rest about 5 minutes.

For the Apple Rings: Core the apples, leaving the peels on, and slice into rings about 1/4-inch thick. In a small bowl, combine the honey and lemon juice. Brush this mixture on the apple rings and grill them over direct heat, with the lid off, until caramelized, about 4 minutes. You dont want to cook them so much that they fall apart; the goal is simply to caramelize them.

On the plate: Spoon the Creamy Corn Grits in the center of 4 individual plates. Lean a pork chop against the mound of grits. Garnish with the grilled apple rings and, if desired, a sprig of fresh thyme.

This recipe yields 4 servings.

Wine Recommendation: Try a Cotes-du-Rhone, maybe from the small town of Vacqueyras. They are quite fruity in nature.

Comments: The maple syrup in this cure does two things; it adds a touch of sweetness as well as an incredible flavor. For me, the smell of the cured chops charcoal-grilling reminds me of my Grandma Fogartys kitchen. You can also try this cure technique with grilled pork tenderloin (and adjust the grilling time as needed). The pork needs to marinate a day ahead, so plan accordingly.

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