Grilled Fresh Herb-Brined Pork Chops
Andrea
Tender and juicy pork chops from License to Grill. Marinate for 4 hours)
ingredients
- 6 bone-in loin pork chops, each about 1-inch thick
- 3 tbsp brown sugar
- 1 tbsp kosher salt
- 1 cup apple cider
- 2 cups cold water
- 2 tbsp olive oil plus olive oil for grilling
- 2 tbsp balsamic vinegar
- 1 tsp freshly ground black pepper
- 3 whole sprigs fresh rosemary
- 2 bay leaves
directions
- 1
1. Combine brown sugar, kosher salt, and apple cider in a medium bolw. Stir to dissolve.
- 2
2. Add water, olive oil, balsamic vinegar, pepper, rosemary, and bay leaves.
- 3
3. Put the pork chops into 2 large sealable plastic bags doubled up. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop. Seal the plastic bag and put in the refrigerator to rest for 4 hours.
- 4
4. Remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. Allow the pork chops to come to room temperature before grilling.
- 5
5. Preheat the barbeque to 475F.
- 6
6. Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct heat for 2 min. per side, or until golden brown char marks are achieved.
- 7
7. Lower the temperature to 300F. Turn off the side of barbeque; continue to cook pork chops over indirect heat (the turned-off side of the BBQ), for a further 15 minutes or until desired doneness.
- 8
8. Once the juices run clear, take the pork chops off the grill and tent with alum. foil. Allow meat to rest for 10 min. before serving.
Source: Andrea
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