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Brined Rosemary Pork Chops
A good soak in a seasoned brine puts osmosis to work inside your
pork chops. The meat absorbs moisture and flavor, giving you a shot
at your best chops yet. Note: The chops are first seared over Direct
High heat and then finished over Indirect Medium heat.
For the brine:
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3 |
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tablespoons kosher salt |
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3 |
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tablespoons light brown sugar |
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2 |
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tablespoons extra-virgin olive oil |
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2 |
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tablespoons balsamic vinegar |
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1 |
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teaspoon freshly ground black pepper |
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3 |
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whole branches fresh rosemary |
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4 |
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bone-in loin pork chops, about 1 inch thick each |
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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 brine 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 brine, 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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