Grilled Rosemary Brined Pork Chops
Ingredients:
- 6 bone-in loin pork chops, about 1 inch thick each
- 2 cups cold water (500ml)
- 3 tablespoons brown sugar (45ml)
- 1 tablespoon kosher salt (15ml)
- 1 cup apple cider (250ml)
- 2 tablespoons olive oil (30 ml) + olive oil for grilling
- 2 tablespoons balsamic vinegar (30 ml)
- 1 teaspoon freshly ground black pepper (5 ml)
- 3 whole branches fresh rosemary
- 2 bay leaves
Method:
Add brown sugar, kosher salt and apple cider to a bowl and stir to dissolve.
Add 2 cups of cold water to the bowl. Add 2 tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
Put the pork chops into 2 large sealable plastic bags doubled up. The plastic bags can be standing in a large pot to make this easier. Pour the brine overtop. Seal the plastic bags and place in the refrigerator to marinate for 4 hours.
After the required time has passed, take the pork chops out of the fridge. Remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. Allow the pork chops to rest for 15 minutes to come up to room temperature.
Preheat the barbecue to 475°F/240°C.
Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct heat for 2 minutes per side, or until golden brown char marks are achieved.
Lower the temperature to 300°F/150°C. Turn off one side of barbeque; continue to cook pork chops over indirect heat (the turned off side of the BBQ), for a further 15 minutes, or until desired doneness.
Continue to cook the pork chops over indirect heat for 10 minutes with the lid closed. Once the meat reaches 145°F/63°C on a meat thermometer, take the pork chops off the grill and tent with aluminium foil.
Allow meat to rest for 10 minutes before serving.