Ingredients
- 3 tablespoons kosher salt
- 3 tablespoons light brown sugar
- 3 whole branches fresh rosemary
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon freshly ground black pepper
- 4 bone-in pork rib chops, each about 1 inch thick
How to Make
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Step 1: In a medium bowl, combine the salt and sugar.
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Step 2: Pour 1 cup hot water into the bowl and whisk to dissolve the salt and sugar.
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Step 3: Add 2 cups of cold water along with the remaining brine ingredients.
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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.
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Step 5: Turn the bag to distribute the brine, place the bag in a bowl and refrigerate for 4 hours.
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Step 6: Remove the pork chops from the bag and pat dry; discard brine.
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Step 7: Allow to stand at room temperature for 20 minutes before grilling.
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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.
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Step 9: Let stand for 5 minutes then serve.
We hope you enjoy this recipe!
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