Brined Rosemary Pork Chops
"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."
- 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
In a medium bowl, combine the salt and sugar.
Pour 1 cup 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 chops in a large, re-sealable 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 hours.
Remove the pork chops from the bag and pat dry; discard brine.
Allow to stand at room temperature for 20 minutes before grilling.
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.
Let stand for 5 minutes then serve.
Tips & Variations
No special items needed.