Rosemary-Rubbed Pork Chops

Pork chops are first wet-brined with fresh rosemary. Prior to cooking, I season with my go-to SPG (salt, pepper, garlic) rub, adding rosemary. Grill and slice to serve.

Makes:6 servings                                       
Prep time: 4 hours, 15 minutes
Cook time:  10 minutes
Ready in: 4 hours, 25 minutes                                
Difficulty Level: Easy

INGREDIENTS

Meat:

• 4 6 PC® Free From® Pork Loin Chops Centre Cut Boneless, 1/2″ thick

 

Pork Brine:

• 4 liters of cold water
• 3/4 cup of No Name Kosher Salt
• 2/3 cup of brown sugar
• 4 – 6 sprigs of fresh PC® Rosemary to garnish

 

Pork Rub:

• 4 tbsp of No Name Kosher Salt
• 1 tbsp of PC® Black Pepper
• 2 tbsp of No Name Granulated Garlic
• 4 tbsp of finely-chopped fresh PC® Rosemary
A few sprigs of fresh PC® Rosemary to garnish

 

DIRECTIONS

1. Combine pork brine ingredients and mix well.
2. Add PC® Free From® Pork Loin Chops.
3. Cover and refrigerate for 4 hours.
4. Remove chops from brine and pat dry.
5. Combine pork rub ingredients and mix well.
6. Apply a medium-light coat of the pork rub to both sides of the chop (1/2 tsp per side)
7. Sear chops over direct high heat for 2 minutes on each side.
8. Move chops away from direct heat and continue cooking, indirectly, for another 2-3 minutes on each side.

Chops are ready when they reach 145°F in the thickest part.