Directions

1. In a gallon-size freezer bag, mix 1/4 cup kosher salt with warm water until the salt dissolves. Whisk in apple cider vinegar, 2 Tbsp. brown sugar and ice. Add the pork and seal (make sure all the chops are submerged).
2. Brine for 20-30 minutes at room temperature or up to 4 hours in the refrigerator. While pork chops are brining, make homemade BBQ sauce.
3. For homemade BBQ sauce, combine 2 cups ketchup, 1/2 cup unsulphured molasses, 1/3-1/2 cup packed brown sugar, 1/3 cup apple cider vinegar, 1/4 cup seedless blackberry preserves, 1 tsp. mesquite liquid smoke, 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. garlic powder, 1/2 tsp. chipotle chile powder, 1/2 tsp. onion powder, 1/2 tsp. ground mustard, 1/2 tsp. black pepper, 1/4 tsp. salt, and 1/4 tsp. dried thyme in a medium saucepan. Stir to combine.