Grilled Brined Pork Chops Recipe. Soaked in a seasoned a saltwater brine, these pork chops are tender and succulent when cooked. A drizzle of olive oil adds a flavor boost to the finished chops.
Recipe courtesy of Williams-Sonoma
- 1/2 cup kosher salt
- 1/2 cup firmly packed light brown sugar
- 1 bay leaf
- 1 fresh rosemary sprig
- 1/2 tablespoon peppercorns
- 2 cups water
- 4 double-cut pork chops, each about 12 ounces
- Extra-virgin olive oil for brushing and drizzling
- Freshly ground pepper, to taste
- 1 In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 2 cups water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and transfer the brine to a large heatproof, nonreactive bowl.
- 2 Add the 2 cups ice water and refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for 12 hours or up to 24 hours.
- 3 Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.
- 4 Prepare a medium fire in a grill and lightly oil the grill rack.
- 5 Arrange the pork chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 20 minutes total, or until done to your liking.
- 6 Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table.