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Ingredientes
- 3 Tbsp. kosher salt
- 3 Tbsp. light brown sugar
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp freshly-grnd black pepper
- 3 whl branches fresh rosemary
- 4 x bone-in loin pork chops, 1" thick Extra-virgin extra virgin olive oil as needed
Direcciones
- To prepare the Brine: In a medium bowl combine the salt and sugar. Pour 1 c. of warm water into the bowl, and whisk to dissolve the salt and sugar. Add in 2 c. of cool water along with the remaining brine ingredients.
- Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and chill for 4 to 6 hrs.
- Remove the pork chops from the bag and pat dry with paper towels. Throw away the brine. Lightly brush or possibly spray both sides of the chops with oil. Allow to stand at room temperature for about 20 min before grilling.
- Sear the pork chops over Direct High heat for 6 min, turning once halfway through grilling time. Continue grilling over Indirect Medium heat till the juices run clear, 6 to 8 min. Serve hot with an herbed pasta salad, if you like.
- This recipe yields 4 servings.
- Wine Recommendation: Pour a soft Italian red like Sangiovese.
- Beer Recommendation: A well-crafted American lager fits nicely.
- Comments: A good soak in a seasoned brine puts osmosis to work inside your pork chops. The meat absorbs moisture and flavor, giving you a shot at your best chops yet.
- Note: The chops are first seared over Direct High heat and then finished over Indirect Medium heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 93 | 53% |
| Total Fat 10.4g | 13% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 5267mg | 219% |
| Potassium 174mg | 5% |
| Total Carbs 11.48g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.2g | 7% |
| Protein 8.58g | 14% |
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