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Brined, Grilled Pork Chops

Posted by Peggy on June 19, 2010

Brined, Grilled Pork Chops
Recipe: Brined, Grilled Pork Chops


  • 1/4 cup kosher salt
  • 1/4 cup dark brown sugar
  • 1 teaspoon black peppercorns, crushed with the broad side of a chef knife
  • 2 small bay leaves
  • 2 bone-in pork chops, at least 1-inch thick
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon lemon zest
  • 1/2 tablespoon freshly lemon juice
  • 1 tablespoon chopped fresh rosemary, plus extra sprigs for garnish
  • 1 teaspoon extra virgin olive oil


  1. Dissolve salt and sugar in 1 cup hot water. Add peppercorns, bay leaves and 1 1/2 cups of very cold ice. (Note: Brine should be cold before inserting pork chops.)
  2. Place pork chops in a large nonreactive container or extra-large resealable plastic bag. Cover with brine and allow to brine at least 1 1/2 hours but no longer than 3 hours.
  3. In a small bowl, combine garlic, lemon zest and juice, pepper, rosemary and olive oil. Mash together with the back of a spoon.
  4. Preheat gas or charcoal grill to high heat.
  5. Remove chops from brine. Pat dry with paper towels. Spread paste on both side of chops. Grill 2-3 minutes per side to sear. Reduce heat or move to a cooler section of the grill and continue grilling 5-8 minutes per side, depending on thickness of pork and temperature of the grill; less time if your grilling boneless chops.
  6. Remove from grill and tent with foil. Allow to rest 5 minutes before serving.

Brine Time: 3 hours

Time: 35 minutes

Number of servings (yield): 2 thick juicy chops

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