Shelly's Recipe

BARBECUE & BRINED ROSEMARY CHOPS

Category: Pork 1 - Chops and Steaks

Brine
4 tbsp kosher or flaked salt
6 tbsp light brown sugar
3 cups hot water
8 oz Ginger beer
4 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar
2 tsp freshly ground black pepper
3 tbsp of thyme)

Chops
8 pork loin chops (bone-in or boneless), about 1 1/2 -2 inch thick each
Extra-virgin olive oil or grilling spray

Prepare your grill for medium-high heat. In a large bowl combine salt and brown sugar, then pour hot water into the bowl, and using a whisk stir the mixture to dissolve salt and brown sugar. Add Ginger beer, oil, vinegar, pepper & rosemary and stir. Place pork chops in two large, sealable plastic bags (4 chops in each) and pour in brine. Press the air out of the bags and seal tightly. Rotate the bags to distribute brine, then place the bags in a large bowl and refrigerate for 4-8 hours. Remove pork chops from the bag and pat them dry with paper towels, discarding brine.

Lightly brush olive oil or use grilling spray on both sides of chops and allow them to stand at room temperature for about 15 minutes before putting on the grill. Sear the chops on high heat for three minutes per side, turning once, then move chops to cooler side of the grill and cook another 6-8 minutes (again turning once), until the juices run clear.