Categories: Grill, Main Dish, Pork

Ingredients

• Brine:
• 3 tablespoons kosher salt
• 3 tablespoons light brown sugar
• 3 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh ground black pepper
• Meat:
• 4 bone-in pork rib chops, each about 1 inch thick
• extra virgin olive oil

Directions

1. Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar. Add 2 cups cold water along with the remaining brine ingredients; stir to combine. Place the chops in a large zip-top plastic freezer bag; pour in the brine.

2. Press the air out of the bag and seal.

3. Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours. Remove the pork chops from the bag and pat dry with paper towels; discard brine.

4. Let chops stand at room temperature for 20-30 minutes before grilling.

5. Lightly brush or spray both sides of the chops with oil.

6. Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.

7. Let rest 3-5 minutes; serve warm.

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