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

Brined Rosemary Pork Chops

  • People

    Serves 4

  • Prep Time

    10 min.

  • Brining Time

    4 to 6 h

  • Grilling Time

    8 to 10 min.

People
Serves 4
Prep Time
10 min.
Brining Time
4 to 6 h
Grilling Time
8 to 10 min.

the Ingredients

20151023095408 Row Pork 12

Brine

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

Instructions

  • 01 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.
  • 02 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.
  • 03 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.
  • 04 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 05 Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until barely pink in the centre, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Ingredients
Instructions