Brined Rosemary Pork Chops – a delicious recipe with Brine, kosher salt, light brown sugar, rosemary, extra virgin olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
2
Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
3
Place the chops in a large zip-top plastic freezer bag; pour in the brine.
4
Press the air out of the bag and seal.
5
Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
6
Remove the pork chops from the bag and pat dry with paper towels; discard brine.
7
Let chops stand at room temperature for 20-30 minutes before grilling.
8
Lightly brush or spray both sides of the chops with oil.
9
Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
10
Let rest 3-5 minutes; serve warm.
358
kcal
Calories
22
g
Fat
12
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Brine, 3 tablespoons kosher salt, 3 tablespoons light brown sugar, 3 sprigs fresh rosemary, and more.
Yes, Brined Rosemary Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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