Brined Rosemary Pork Chops


by: karen

We Americans have certainly put our own spin on foods from other places, but is there anything we can truly call our own? Absolutely. Barbecued pork.


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serves: 4

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

Extra virgin olive oil


3 tablespoons kosher salt

3 tablespoons light brown sugar

3 whole branches fresh rosemary

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon freshly ground black pepper

Nutrition Facts
Brined Rosemary Pork Chops

Servings Per Recipe: 4

Amount per Serving

Calories: 358

  • Total Fat: 21.6 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 77.1 mg
  • Sodium: 5427.6 mg
  • Total Carbs: 12.5 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 11.3 g
  • Protein: 27.2 g

how is this calculated?

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1.  To make the brine: In a medium bowl, combine the salt and sugar. Pour 1 cup of 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.

2.  Place the 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 refrigerate for 4 to 6 hours.

3.  Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Allow to

4.  Stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the chops with oil. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm.

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