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| A brown sugar brine, herbs and spices add layers of flavor to these grilled pork chops.
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Grilled and Herb-Coated Pork Chops
Smoky, savory chops that make a great match with a red wine.
Grilled and Herb-Coated Pork Chops
•1/4 cup kosher salt
•1/4 cup dark brown sugar
•1 tablespoon dark, unsulphured molasses
•4 bone-in rib pork chops, 1 1/4 to 1 1/2 inches thick
•1 tablespoon crushed fennel seeds
•1 tablespoon chopped garlic
•1 tablespoon chopped fresh sage
•1 tablespoon chopped fresh rosemary
•2 teaspoons coarsely ground black pepper
•1 tablespoon olive oil
1. In a large bowl, mix the salt with 3 1/2 cups water,
until the salt dissolves. Mix in the sugar and molasses until dissolved.
Add the pork chops, cover, and refrigerate for 4 hours. Remove the chops
and pat dry. Discard the brine.
2. Blend the remaining ingredients in a food processor. Spread the mixture evenly over the pork chops.
3. Grill the chops over medium-high heat for 1 1/2 minutes on
each side. Move them to a cooler area of the grill, cover, and cook
for 8 to 10 minutes more. The chops are done when they feel just firm
or when an instant-read thermometer inserted into the center of a chop
registers 140° F to 145° F.
Serves 4.