Brined Rosemary Pork Chops

This is a recipe I copied from a Weber Real Grilling Cookbook, the chops turn out so tender and juicy and full of flavour.  The marinated chops can also be pan fried.

INGREDIENTS

3 tablespoons kosher salt

3 tablespoons light brown sugar

3 whole branches fresh rosemary

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon freshly ground black pepper

4 bone-in pork rib chops, each about 1 inch thick

DIRECTIONS

In a medium bowl, combine the salt and sugar.

Pour 1 cup hot water into the bowl and whisk to dissolve the salt and sugar.

Add 2 cups of cold water along with the remaining brine ingredients.

Place the chops in a large, re-sealable 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 refrigerate for 4 hours.

Remove the pork chops from the bag and pat dry; discard brine.

Allow to stand at room temperature for 20 minutes before grilling.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.