Brined Rosemary Pork Chops

Recipe Ingredients

		Brine
3 tablespoons	45ml	Kosher salt
3 tablespoons	45ml	Light brown sugar
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Freshly-ground black pepper
3		Branches fresh rosemary
		Pork Chops
4		Bone-in loin pork chops, 1" thick
		Extra-virgin olive oil - as needed

Recipe Instructions

To prepare the Brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

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 the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Allow to stand at room temperature for about 20 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve warm with an herbed pasta salad, if desired.

This recipe yields 4 servings.

Wine Recommendation: Pour a soft Italian red like Sangiovese.

Beer Recommendation: A well-crafted American lager fits nicely.

Source:
Weber's Recipes at http://www.weber.com

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