Shelly's Recipe

BRINED ROSEMARY PORK CHOPS

Category: Pork - Chops and Steaks

For brine:
3 tbsp kosher salt
3 tbsp light brown sugar
2 tbsp extra-virgin olive oil
2 tbsp 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

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

Place pork chops in a large, resealable plastic bag and pour in brine. Press air out of bag and seal tightly. Turn bag to distribute brine, place bag in a bowl, and refrigerate for 4 to 6 hours.
Remove pork chops from bag and pat dry with paper towels. Discard brine. Lightly brush or spray both sides of chops with oil. Allow to stand at room temperature for about 20 minutes before grilling. Sear pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until juices run clear, 6 to 8 minutes. Serve warm with an herbed pasta salad, if desired. Serves 4