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Brined Rosemary Pork Chops Recipe

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This recipe for Brined Rosemary Pork Chops is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brine:
3 tablespoons kosher salt
3 tablespoons light brown sugar
3 branches fresh rosemary
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground black pepper

4 bone-in pork rib chops, each about 1 inch thick
Extra-virgin olive oil
Directions:
Directions:
Pour 1 cup of hot water into a medium bowl and add the salt and sugar; whisk until dissolved. Add in 2 cups of cold water along with 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 pat dry with paper towels. Discard the brine. 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 (350° to 450°F). Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, 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. Serves 4.

 

 

 

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