Grilled pork chops

Osmosis is a pork chop's best friend. Soaking the pork chops in brine gives them flavor and moisture.

Brine

  • 3 Tbsp kosher salt or coarse sea salt
  • 3 Tbsp light brown sugar
  • 1 cup hot water
  • ———
  • 2 cup cold water
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp black pepper
  • 3 branches fresh rosemary

In medium bowl, combine salt, sugar, and hot water. Whisk to dissolve the salt and sugar.

Add all the remaining ingredients.

  • 4 thick boneless pork chops, 1–1½-in thick
  • brine

Put pork chops in a big resealable bag and pour in the brine. Press the air out and seal the bag tightly. Turn several times to distribute the brine.

Place the bag in a bowl or shallow pan and refrigerate for 4–6 hours, not longer

20 minutes before grilling, remove pork chops from refrigerator to take the chill off.

Grilling

  • olive oil
  • brined pork chops

Remove pork chops from bag and pat dry with paper towels. Throw out the brine.

Lightly brush or spray both sides of chops with olive oil.

Pre-heat the grill on high (assuming a gas grill). As soon as the chops are placed on the grill, turn the grill to low.

Grill over low heat, approximately 6–8 minutes per side, until the juices run clear. Be careful not to overcook; chops will continue to cook after being taken off the grill. Let rest for 10 minutes before serving.

Weber has additional grilling tips on their web site: Grilling 101

Servings: 4

Credits: Weber recipes