Brined Rosemary Pork Chops

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #6397

September 03, 2012

Categories: Dinner, Main Dish, Pork more



"This is a recipe I copied from a Weber Real Grilling Cookbook. Hubby put this together and it was just divine. The marinated chops can also be pan fried."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (91 g)
  • Calories 264.5
  • Total Fat - 19.5 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 148.8 mg
  • Sodium - 62.1 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 11.1 g
  • Protein - 5.1 g
  • Calcium - 59.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

In a medium bowl, combine the salt and sugar.

Step 2

Pour 1 cup hot water into the bowl and whisk to dissolve the salt and sugar.

Step 3

Add 2 cups of cold water along with the remaining brine ingredients.

Step 4

Place the chops in a large, re-sealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly.

Step 5

Turn the bag to distribute the brine, place the bag in a bowl and refrigerate for 4 hours.

Step 6

Remove the pork chops from the bag and pat dry; discard brine.

Step 7

Allow to stand at room temperature for 20 minutes before grilling.

Step 8

Lightly brush or spray both sides of chops with oil and grill over direct medium heat until center of meat is barely pink, about 8 to 10 minutes per side.

Step 9

Let stand for 5 minutes then serve.

Tips & Variations


No special items needed.

Related

Luvcookn

I halved the recipe/marinade. And used a lean cut of pork from the leg. The grilled steaks turned out very moist, tender and with a hint of rosemary! Absolutely lovely! UPDATE 8/2/20: This has been my go-to recipe for brined pork. Used boneless pork loin chops and grilled them on my indoor grill pan. And had to use dried rosemary, which turned out perfectly delicious! Thanks Bea for this recipe that will be made often during the year! Made for Billboard Recipe Tag.

review by:
(12 Mar 2013)