RecipesFromScratch.com - Brined Rosemary Pork Chops

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Brined Rosemary Pork Chops
FOR THE BRINE:

3 tablespoons of kosher salt
3 tablespoons of light brown sugar
2 tablespoons of extra-virgin olive oil
2 tablespoons of balsamic vinegar
1 teaspoon of freshly ground black pepper
3 whole branches fresh rosemary
4 bone-in loin pork chops, about 1-inch thick each
Extra-virgin olive oil

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 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 bring, 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. Makes 4 servings.

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