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Brined Rosemary Pork Chops

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Brining Time

    4 to 6 h

  • Grilling Time

    8 to 10 min.

  • Prep Time

    10 min.

Ingredients
Instructions

the Ingredients

20151023095408 Row Pork 12

Brine

  • 240 milliliters hot water
  • 3 tablespoons kosher salt
  • 3 tablespoons packed light brown sugar
  • 480 milliliters cold water
  • 3 branches fresh rosemary (each about 7.5 centimeters long
  • 2 tablespoons Extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon freshly ground black pepper
 
  • 4 bone-in pork loin chops, each about 225 grams and 2.5 centimeters thick, trimmed of excess fat
  • Extra-virgin olive oil

Instructions

  • In a medium bowl combine the hot water, salt, and sugar and whisk until the salt and sugar are dissolved. Add in the remaining brine ingredients.
  • Place the 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 to 6 hours.
  • Remove the chops from the bag and discard the brine. Do not rinse the chops. Pat them dry with paper towels. Lightly brush both sides of the chops with oil. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
    Brush the cooking grates clean. Grill the chops over medium heat, with the lid closed, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

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