Brined Pork Chops with Balsamic Glaze and Grilled Potato Fries

Brine

• 480 milliliters water
• 3 tablespoons kosher salt
• 1 tablespoon granulated sugar

• 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