Mar 8, 2012

Brined Rosemary Pork ChopsRecipe from Weber's Real Grilling™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 3 sprig fresh rosemary sprigs, each 5 to 6" long

Meat / Poultry / Seafood

  • 4 bone-in pork loin chops, each about 8 oz and 1" thick

Oil and Spices

  • 0.25 cup extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 3 tbsp kosher salt


  • 2 tbsp balsamic vinegar


  • 3 tbsp light brown sugar



  • 1 cup hot water
  • 3 tablespoons kosher salt
  • 3 tablespoons packed light brown sugar
  • 2 cups cold water
  • 3 branches fresh rosemary
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon freshly ground black pepper

  • 4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil


  1. In a medium bowl combine the hot water, salt, and sugar and whisk until the salt and sugar are dissolved. Add in the cold water along with the remaining brine ingredients.

  2. 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.

  3. Remove the chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush both sides of the chops with oil. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  5. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

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Brined Rosemary Pork Chops