Grilled Fresh-Herb Brined Pork Chops
Grilled Fresh-Herb Brined Pork Chops
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
In bowl add brown sugar, kosher salt and apple cider. Stir to dissolve.
Add 2 cups of cold water to the bowl. Add two 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 it more secure. Pour the brine overtop. Seal the plastic bag and put in the refrigerator to rest 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. The pork chops have to come to room temperature before grilling.
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 medium heat for 10 minutes with the lid closed. Once the juices run clear, take the pork chops off the grill and tent with aluminium foil.
Allow meat to rest before 10 minutes before serving.
Yield: 6 servings
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
In bowl add brown sugar, kosher salt and apple cider. Stir to dissolve.
Add 2 cups of cold water to the bowl. Add two 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 it more secure. Pour the brine overtop. Seal the plastic bag and put in the refrigerator to rest 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. The pork chops have to come to room temperature before grilling.
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 medium heat for 10 minutes with the lid closed. Once the juices run clear, take the pork chops off the grill and tent with aluminium foil.
Allow meat to rest before 10 minutes before serving.
Yield: 6 servings
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