Combine apple cider, kosher salt, juniper berries, rosemary and sugar. Add pork chops and marinate in brine for 40 minutes, refrigerated. Remove chops from the marinade and pat dry.

Cook on an open grill for approximately 10 minutes, turning as needed.

Red Onion Marmalade:

Heat olive oil in a large heavybottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper. Continue cooking over medium heat, stirring frequently, until the onions are golden brown, another 10 to 15 minutes. Add the vinegar and grenadine and cook until it has completely evaporated, then add the red wine and repeat the process, stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and correct the seasoning. Remove from the heat and keep warm (marmalade may be made up to 2 days ahead).