4
pork loin chops, each 225 to 280 grams and 3 to 4 centimeters thick
2 teaspoons
minced fresh rosemary leaves
1 teaspoon
freshly ground black pepper
Glaze
120 milliliters
good-quality balsamic vinegar
2½ tablespoons
unsalted butter
⅛ teaspoon
kosher salt
⅛ teaspoon
freshly ground black pepper
⅛ teaspoon
granulated sugar
Sauce
120 milliliters
mayonnaise
2 tablespoons
chopped fresh Italian parsley leaves
1 tablespoon
chopped fresh chives
2 teaspoons
Dijon mustard
1
large garlic clove, minced
¼ teaspoon
freshly ground black pepper
Fries
5
Yukon gold potatoes, about 680 grams total, each cut lengthwise into 12-millimeter slices
2 tablespoons
extra-virgin olive oil
2 teaspoons
minced fresh rosemary leaves
½ teaspoon
kosher salt
1 teaspoon
freshly ground black pepper
2 tablespoons
finely chopped fresh Italian parsley leaves
Instructions
In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.
Place the pork 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 in a bowl, and refrigerate for 1 to 1½ hours.
Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Chopping Rosemary
In a small saucepan over medium-high heat on the stove, boil the balsamic vinegar until slightly thickened and reduced to 60 milliliters, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar.
In a small bowl mix the sauce ingredients.
Related Grill Skills
Chopping Parsley
Mincing Garlic
Cook the potato slices in a large pot of boiling salted water just until they are cooked halfway through and beginning to soften slightly, about 5 minutes. Drain. Rinse with cold water to cool quickly. Drain again. Pat dry with paper towels. Drizzle the potato slices with oil and season evenly with rosemary, salt, and pepper.
Related Grill Skills
Chopping Rosemary
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Brush the cooking grates clean. Grill the chops and potato slices over direct medium heat, with the lid closed, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.
Brush the cooking grates clean. Grill the chops and potato slices over medium heat, with the lid closed, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.
Related Grill Skills
Chopping Parsley
Reheat and whisk the balsamic glaze over low heat. Drizzle the chops with the balsamic glaze. Divide the potatoes among the plates. Serve the sauce on the side as a dip for the potatoes.