Grilled Pork Chops with Herb Rub

By carvalhohm

Ingredients

• BRINE:
• 3 1/2 cups water
• 1/4 cup kosher salt
• 1/4 cup dark brown sugar
• 1 tablespoon molasses
• 1 cup ice cube
• 4 bone in pork chops (3 pounds), about 3/4-1 inch thick
• HERB RUB:
• 1 tablespoon chopped garlic
• 1 tablespoon crushed fennel
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons kosher salt
• 2 teaspoons fresh coarse ground black pepper

Preparation

Step 1

To brine the chops:
Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve. Pour into a large zip-lock bag or a plastic container and let cool down slightly, then add the ice cubes.
When the brine is cold, add the chops. Refrigerate for at least 4 hours, but no more than 6. Remove the chops from the brine, dry completely with paper towels. Discard the brine.

In a small bowl, combine the rub ingredients and mix well. Lightly rub the mixture into both sides of each pork chop.

In a frying pan, cook 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.