A delightful recipe for juicy and flavorful pork chops, enhanced with a herb-infused brine and grilled to perfection.
In a large bowl, combine the brown sugar, kosher salt, and apple cider. Stir until dissolved.
Ensure the sugar and salt are fully dissolved for an even brine.
Add the cold water, rosemary, bay leaves, cracked black pepper, and crushed garlic to the bowl. Mix well.
Use fresh herbs for a more vibrant flavor.
Place the pork chops in a large resealable plastic bag and pour the brine over them. Seal the bag and refrigerate for at least 4 hours or overnight.
Ensure the pork chops are fully submerged in the brine for even seasoning.
Preheat the grill to medium-high heat. Remove the pork chops from the brine, pat dry, and brush with olive oil. Season with salt and pepper.
Patting the pork chops dry helps achieve a good sear on the grill.
Grill the pork chops over direct heat for 3 minutes per side, then move to indirect heat and cook for an additional 6-8 minutes per side, or until the internal temperature reaches 145°F (63°C).
Use a meat thermometer to ensure the pork chops are cooked to perfection.
Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the pork chops moist.
