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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/2 cup kosher salt
1/2 cup firmly packed light brown sugar
1 bay leaf
1 fresh rosemary sprig
1/2 tbsp peppercorns
2 cups water
2 cups ice water
4 double-cut pork chops, each about 12 oz
Extra-virgin olive oil for brushing and drizzling
Freshly ground pepper, to taste
In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 2 cups water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and transfer the brine to a large heatproof, nonreactive bowl. Add the 2 cups ice water and refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for 12 hours or up to 24 hours.
Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.
Prepare a medium fire in a grill and lightly oil the grill rack.
Arrange the pork chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140F for medium, about 20 minutes total, or until done to your liking.
Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table. Serves 4.
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GRILLED BRINED PORK CHOPS
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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/2 cup kosher salt
1/2 cup firmly packed light brown sugar
1 bay leaf
1 fresh rosemary sprig
1/2 tbsp peppercorns
2 cups water
2 cups ice water
4 double-cut pork chops, each about 12 oz
Extra-virgin olive oil for brushing and drizzling
Freshly ground pepper, to taste
In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 2 cups water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and transfer the brine to a large heatproof, nonreactive bowl. Add the 2 cups ice water and refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for 12 hours or up to 24 hours.
Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.
Prepare a medium fire in a grill and lightly oil the grill rack.
Arrange the pork chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140F for medium, about 20 minutes total, or until done to your liking.
Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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