Grilled Brined Pork Chops
- 1/2 cup kosher salt
- 1/2 cup firmly packed light brown sugar
- 1 bay leaf
- 1 fresh rosemary sprig
- 1/2 Tbs. peppercorns
- 2 cups water
- 2 cups ice water
- 4 double-cut pork chops, each about 12 oz.
- Extra-virgin olive oil for brushing and drizzling
- Freshly ground pepper, to taste
Remove the chops from the brine, rinse and pat dry with paper towels. Brush with olive oil and season with pepper.
Prepare a medium fire in a grill and lightly oil the grill rack.
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.
Transfer the chops to a warmed platter, drizzle with olive oil and serve immediately. Pass additional olive oil at the table. Serves 4.