Brined Rosemary Pork Chops

Recipe by ratherbeswimmin
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
  • Place the chops in a large zip-top plastic freezer bag; pour in the brine.
  • Press the air out of the bag and seal.
  • Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
  • Remove the pork chops from the bag and pat dry with paper towels; discard brine.
  • Let chops stand at room temperature for 20-30 minutes before grilling.
  • Lightly brush or spray both sides of the chops with oil.
  • Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
  • Let rest 3-5 minutes; serve warm.