- Prep Time:
- Cook Time:
- Serves:4
Soaked in a seasoned 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
Ingredients
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1/2 cup kosher salt
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1/2 cup firmly packed light brown sugar
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1 bay leaf
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1 fresh rosemary sprig
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1/2 tablespoon peppercorns
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2 cups water
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4 double-cut pork chops, each about 12 ounces
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Extra-virgin olive oil for brushing and drizzling
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Freshly ground pepper, to taste
Preparation
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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.
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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.
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3
Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.
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4
Prepare a medium fire in a grill and lightly oil the grill rack.
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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.
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6
Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table.
Additional Info
From The Kitchens of The Food Channel
