Ingredients
The following ingredients have 4 Servings
- 4 Smithfield Extra Tender Fresh porterhouse (bone-in loin pork chops (about ¾ inch thick))
- 2 cups water
- 1/3 cup kosher salt
- 1/4 cups sugar
- 3 cloves garlic (smashed)
- 3 sprigs rosemary
- 3 sprigs thyme
- 3 cups ice
- 2 tablespoons coarsely chopped parsley
Instruction
- To make the brine, combine water, salt, sugar, garlic, rosemary, and thyme in a medium saucepan over medium heat. Stir until salt and sugar have dissolved completely. Remove from the heat and stir in the ice cubes. Add the parsley. Once the brine has cooled, place the pork chops in a gallon size zip-top bag or sealable container and pour the brine over them. Seal and refrigerate for at least 2 hours but up to overnight. When ready to grill, heat the grill to medium-high heat. Remove the pork chops from the brine. Discard the brine. Pat the pork chops dry with paper towels. Grill 4 to 5 minutes on each side or until a meat thermometer reads between 145°F and 160°F. Remove from the grill and allow the chops to rest for about 3 minutes before serving.
