Grilled Fresh Herb Brined Pork Chops

Total Time
4hrs 22mins
Prep 4 hrs
Cook 22 mins

This is a recipe I want to try and comes from Food Network Canada.

Ingredients Nutrition


  1. In a bowl add the brown sugar, kosher salt and apple cider. Stir to dissolve.
  2. Add 2 cups of cold water to the bowl. Add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
  3. Place the pork chops into a large sealable plastic bag. Place this plastic bag into another of equal size to offer extra safety. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop of the chops and seal the plastic bags. Place in the refrigerator to rest for a minimum of 4 hours up to overnight.
  4. After the required time has passed, remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. The pork chops have to come to room temperature before grilling.
  5. Preheat the barbecue to 500°F/250°C with heat on one side of the grill and no heat on the other.
  6. Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct high heat for 6 minutes, turning once halfway through cooking time. Lower the temperature to 300°F/150°C and move the chops to the cool side of the grill.
  7. Continue to cook the pork chops over indirect medium heat for about 8 minutes per side with the lid closed.
  8. Once the juices run clear, take the pork chops off the grill and tent with aluminium foil. Allow to rest before serving.
Most Helpful

This is delicious! I used apple juice instead of cider but otherwise made as directed. I couldn't make it the day that I wanted so it actually marinated for 2 days! We had this with salad and mashed potatoes. Made for Went to the Market tag game. Thanks Boomie! :)

Nif February 26, 2011

This is outstanding. I reduced the brine by half and used 6 boneless pork loin chops. I had to use dried rosemary not having fresh on hand. The chops were well seasoned and the brine helps to keep them moist and tender. Made for *Comfort Cafe*

PaulaG January 10, 2010

This was really delicious! Everyone loved it and thankfully I made enough for leftovers. I used cherry cider instead of apple and it worked very well. The subtle sweet flavor complemented the meat perfectly without overpowering it. I served this with Spinach and Roasted Cauliflower Salad and it paired very nicely. A definite make-again! Thanks for sharing!

little_wing May 18, 2008