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Recipes for your BBQ



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Recipes for your smoker and Grill

Here you will find a selection of some fine recipies. I will add to this section of the site as often as I can. Please send me your recipes to TomThomasFL@hotmail.com! 

Brined Rosemary Pork Chops

A good soak in a seasoned brine puts osmosis to work inside your pork chops. The meat absorbs moisture and flavor, giving you a shot at your best chops yet. Note: The chops are first seared over Direct High heat and then finished over Indirect Medium heat.


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For the brine:

3

 

tablespoons kosher salt

3

 

tablespoons light brown sugar

2

 

tablespoons extra-virgin olive oil

2

 

tablespoons balsamic vinegar

1

 

teaspoon freshly ground black pepper

3

 

whole branches fresh rosemary

 

 

 

4

 

bone-in loin pork chops, about 1 inch thick each

 

 

Extra-virgin olive oil

To prepare the brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Allow to stand at room temperature for about 20 minutes before grilling. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve warm with an herbed pasta salad, if desired.

Makes 4 servings.



 
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!