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Brined Rosemary Pork Chops

Recipe from Weber's Real Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Grilling Time

    8 to 10 mins

  • Prep Time

    10 mins

  • Brining Time

    4 to 6 h

Ingredients
Instructions

the Ingredients

20151023095408 Row Pork 12

Brine

  • Completed step 1 cup hot water
  • Completed step 3 tablespoons kosher salt
  • Completed step 3 tablespoons packed light brown sugar
  • Completed step 2 cups cold water
  • Completed step 3 branches fresh rosemary (each about 3 inches long
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons balsamic vinegar
  • Completed step 1 teaspoon freshly ground black pepper
 
  • Completed step 4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
  • Completed step Extra-virgin olive oil

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • 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.
  • 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.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, 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.
    Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
    Brush the cooking grates clean. Grill the chops over medium heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 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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