Instructions

• In a medium saucepan combine 1 cup of the wine, the salt, sugar, rosemary, thyme, garlic, peppercorns, and bay leaf. Bring to a simmer over high heat on the stove, stirring to dissolve the salt. Pour the brine into a medium bowl. Stir in the remaining cup of wine and let cool for 10 minutes. Add the ice water and stir to dissolve the ice cubes. Add the pork chops and refrigerate for at least 30 minutes and up to 1½ hours, but no longer.
• In a medium serving bowl whisk the vinegar and sugar. Gradually whisk in the oil. Add the carrots, cranberries, and chives and mix well. Season with the salt and pepper. Cover and refrigerate until ready to serve. Just before serving the slaw, stir in the walnuts.
• Prepare the grill for direct cooking over high heat (450º to 550ºF) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Sear Grate in the grate opening and preheat for 5 minutes.
  Prepare the grill for cooking over high heat (500°F) and preheat a Weber Gourmet BBQ System Sear Grate.
  Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a Weber Gourmet BBQ System Sear Grate.
• Remove the chops from the brine and pat dry with paper towels. Lightly brush the chops on both sides with oil and season evenly with the pepper.
• Grill the chops over direct high heat, with the lid closed, until barely pink in the center, 8 to 10 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm with the slaw.
  Grill the chops over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm with the slaw.
  Grill the chops over high heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm with the slaw.