Brined Rosemary Pork Chops

• Brine
• 3 tablespoons kosher salt
• 3 tablespoons light brown sugar
• 3 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh ground black pepper
• Meat
• 4 bone-in pork rib chops, each about 1 inch thick
• extra virgin olive oil

1. Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
2. Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
3. Place the chops in a large zip-top plastic freezer bag; pour in the brine.
4. Press the air out of the bag and seal.
5. Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
6. Remove the pork chops from the bag and pat dry with paper towels; discard brine.
7. Let chops stand at room temperature for 20-30 minutes before grilling.
8. Lightly brush or spray both sides of the chops with oil.
9. Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
10. Let rest 3-5 minutes; serve warm.

brine, kosher salt, light brown sugar, rosemary, extra virgin olive oil, balsamic vinegar, fresh ground black pepper, chops, extra virgin olive oil

Taken from www.food.com/recipe/brined-rosemary-pork-chops-299179 (may not work)