This pork chop recipe is best when made with pastured double-cut pork rib chops from Snug Valley Farm. Recipe uses a charcoal grill and wood chips, pre-soaked in water.
Combine the water, salt and honey in a stockpot.
Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Put the pork chops in a shallow baking dish and cover with the brine.
Cover and refrigerate for 1 hour.
Combine the cider and vinegar in a saucepan. Bring to a boil over high heat and cook for about 20 minutes, or until reduced to a thick, syrupy consistency.
Stir in the cracked pepper. Set aside.
Melt the butter in a large skillet over medium-high heat.
Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
Add the apples and cook for about 10 minutes, or until tender.
Stir in the cranberries and cook for 1-3 minutes, until soft.
Season to taste with salt, pepper and lemon juice. Keep warm.
When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the wood chips from the water and carefully put on top of the coals. Wait for 1-2 minutes, or until the chips begin to smoke.
Season the chops on both sides with salt and pepper and set on the cooking grate directly over the coals. Cook uncovered for about 4 minutes, or until browned.
Brush the chops with glaze, turn and cook for 2 minutes, or until a thermometer inserted into the center of the chops away from the bone reads 140F.
Transfer to a plate or cutting board and let rest for 5 minutes.
Slice the chops and serve whole with the squash and apples.