Grilleld Pork Chops with mustard sauce

I have bought several thermometers from Thermoworks.  They send me emails from time to time with videos about cooking with a smoker and recipes.  Their recipes are always good.  The last email from them recommended the book Cool Smoke by Tuffy Stone.  I didn't know who he was but found out he is a cast member of the TV show BBQ Pitmasters.  I don't watch it because I have no interest in competition BBQ and it's mostly drama and very little information about cooking on a pit.  The book came earlier this week and I have already made three recipes from the book and there are a lot more I want to try. I may be using my smoker more this year than any other.  Going to do some loin ribs with cherry BBQ sauce tomorrow.
 Thick-Cut Pork Chops  Cool Smoke

2 1/2 C. Pork Chop brine

1 1/2 c. Mustard Sauce

4 thick-cut chops (3/4” to 1”)

1 T. salted butter

2 1/2  tsp. kosher salt

2 1/2 tsp. fresh ground black pepper

Prepare pork chop brine 24 hours in advance

Prepare Mustard sauce and warm gently in (or rewarm gently over low heat.

Strain chilled brine and pour over chops in a single layer. Refrigerate uncovered 3 hours.

Remove & pat dry w/paper towels

In small cup nuke butter, 1/2 tsp salt and 1/2 tsp pepper 30 seconds & brush evenly on both sides of chops.Then dust both sides with 1/2 tsp each S&P

Heat grill to 400º & direct grill over hot side for 4 minutes rotate chops 90 degrees and cook additional 4 minutes, flip and repeat until thermometer is 140º  Let rest 5 min before serving with mustard sauce

Pork Chop Brine makes generous 2 3/4 c.

2 1/2 C. apple juice

3 T. honey

1/4 C. kosher salt

2 small bay leaves

2  tsp. caraway seeds

1 tsp mustard seeds

2 tsp whole black peppercorns

1/4 tsp granulated garlic

 Whisk together, cover and refrigerate 24 hours

Mustard Sauce  makes 1 1/2 C.

3/4 C. yellow mustard

1/4 C. whole-grain  mustard

1/4 C. cider vinegar

3 T. honey

1 tsp kosher salt

1 tsp ground black pepper

1/4 tsp cayenne pepper

Combine, refrigerate in air tight container up to 2 weeks

My sister told me about this recipe so I tried it today

Baked Onion

Cut the top and bottom from a sweet onion. Take off the skin and cut a hole in the top.  Put 1Tbsp of butter, 1 Tbsp of Worcestershire sauce or soy sauce and half a cube of bouillon.  Wrap in foil, place in a baking dish and bake @350 for 60 minutes.