Brined Rosemary Pork Chops

(from saymyname’s recipe box)

Source: Weber's Real Grilling

Serves 4 people

Categories: Grill, Main Dish, Pork

Ingredients

  • Brine:
  • 3 tablespoons kosher salt
  • 3 tablespoons light brown sugar
  • 3 sprigs fresh rosemary
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh ground black pepper
  • Meat:
  • 4 bone-in pork rib chops, each about 1 inch thick
  • extra virgin olive oil

Directions

  1. Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar. Add 2 cups cold water along with the remaining brine ingredients; stir to combine. Place the chops in a large zip-top plastic freezer bag; pour in the brine.

  2. Press the air out of the bag and seal.

  3. Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours. Remove the pork chops from the bag and pat dry with paper towels; discard brine.

  4. Let chops stand at room temperature for 20-30 minutes before grilling.

  5. Lightly brush or spray both sides of the chops with oil.

  6. Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.

  7. Let rest 3-5 minutes; serve warm.

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