Grilled Brine Pork Chops

4 Double thick pork chops

2/3 C Table Salt

1 C Brown Sugar

1 T Black Peppercorns

1 T Mustard Powder (Can use mustard or Dijon Mustard too)

2 C Cider Vinegar, Heated

1 pound Ice Cubes

In a plastic container put the salt, sugar, peppercorns and mustard powder. Add the hot vinegar and stir to dissolve. Let mixture sit for 5-10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for NO LONGER then 1-2 hours. Remove chops from container, rinse and pat dry. Brush with oil on both sides and cracked pepper. Grill on medium high heat for 6 minutes on each side. Put on a plate and cover with foil and let rest for 5 minutes before eating.