Brined Rosemary Pork Chops |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Weber’s Real Grilling Ingredients:
3 tablespoons kosher salt |
3 tablespoons light brown sugar |
3 sprigs fresh rosemary |
2 tablespoons extra virgin olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon fresh ground black pepper |
4 bone-in pork rib chops, each about 1 inch thick |
extra virgin olive oil |
Directions:
1. Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
2. Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
3. Place the chops in a large zip-top plastic freezer bag; pour in the brine.
4. Press the air out of the bag and seal.
5. Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
6. Remove the pork chops from the bag and pat dry with paper towels; discard brine.
7. Let chops stand at room temperature for 20-30 minutes before grilling.
8. Lightly brush or spray both sides of the chops with oil.
9. Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
10. Let rest 3-5 minutes; serve warm.
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