grilled pork chop + grape chutney with parsnip puree

For pork chops:
1 In a large bowl add 4 C. of water and 4 TBSP salt to create a brine
2 Peel and smash clove of garlic and add to brine
3 Add pork chops to bowl and brine for a minimum of 1 hour up to to 5 hours
4 Once finished brining, pat chops dry and coat with a coat of olive oil
5 Season chops generously with salt and pepper and set aside
6 Bring BBQ to a medium high heat
7 Sear each side of meat for 3 minutes over direct heat
8 Once seared, move to indirect heat and close the lid
9 Cook pork until it reaches an internal temperature of 135*
10 Remove from heat and cover with aluminum foil to set for 10 minutes
For grape chutney:
1 In a cast iron skillet heated on medium, add 3 TBSP. of olive oil, apples, thyme and shallots
2 Sauté until they become tender
3 Raiser temperature to medium high and add grapes
4 Let cook for two minutes tossing frequently
5 Lower heat back to medium
6 Using a potato masher, gently smash most of the grapes down to release moisture
7 Add honey and combine
8 Add balsamic vinegar and lower heat to medium low in order to reduce vinegar
9 Continue to cook and stir until chutney is reduced a bit and thick
For parsnip puree:
1 Bring a large pot of water to boil and steam parsnips until tender
2 Once tender add to food processor or high powered blender
3 Add ghee and blend until pureed
4 Salt to taste