Brined Rosemary Pork Chops

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A flavorful brine seeps into the pork chops as it marinates ahead of time, leaving the meat with a light but flavorful rosemary taste.

Ingredients

  • Brine:
  • 3 Tbs. kosher salt
  • 3 Tbs. light brown sugar
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • 1 tsp. freshly ground black pepper
  • 3 whole branches fresh rosemary
  • 4 bone-in loin pork chops, about 1 inch thick each Extra-virgin olive oil

Directions

To prepare the brine, in a medium bowl combine the salt and sugar. Pour 1 C. of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 C. of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4-6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Allow to stand at room temperature for about 20 minutes before grilling. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6-8 minutes. Serve warm with an herbed pasta salad, if desired.

Yield: 4 servings

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