Pork Chops Recipe
Two Rosemary brine, tender seasoned Grilled & juicy Pork with pork Chops rosemary chops and marinated grilled in to sides our perfection
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brine & Marinade
Pork Chops & Seasoning
Finish & Garnish
Method
Brine & Marinade
- 1
Prepare brine
In a medium saucepan bring 1 cup of the water to a simmer. Stir in kosher salt and brown sugar until dissolved. Remove from heat and add remaining 5 cups cold water to cool the brine to room temperature.
- 2
Add aromatics
Stir in bruised rosemary sprigs, crushed garlic cloves, black peppercorns and apple cider vinegar. Cool completely if still warm.
- 3
Brine pork chops
Place pork chops in a large resealable bag or nonreactive container. Pour cooled brine over the chops, pressing out excess air and sealing. Refrigerate for 1 to 2 hours (for 1"–1¼" chops). Do not exceed 4 hours to avoid over-salting.
- 4
Make marinade
About 30 minutes before cooking, remove chops from brine, discard brine and pat chops dry with paper towels. In a small bowl whisk together olive oil, lemon zest and a pinch of the chopped rosemary from the next section (reserve the rest for seasoning). Brush or rub this mixture onto both sides of the chops and let rest at room temperature for 20–30 minutes.
Pork Chops & Seasoning
- 5
Season chops
Combine the chopped rosemary, minced garlic, smoked paprika, kosher salt and black pepper in a small bowl. Rub the mixture evenly onto both sides and along the edges of each chop. Lightly coat the chops with 1 tablespoon olive oil to help prevent sticking and promote browning.
- 6
- 7
Grill chops
Place chops on the hot grill. For 1"–1¼" bone-in chops grill 4–5 minutes per side with the lid closed, turning once, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 140°F (60°C). If flare-ups occur, move chops to a cooler part of the grill briefly.
- 8
Rest
Transfer chops to a plate and tent loosely with foil. Let rest 5–7 minutes; carryover cooking will bring internal temperature to about 145°F (63°C), yielding juicy, safely cooked pork.
Finish & Garnish
- 9
Finish with butter and rosemary
While chops rest, melt 1 tablespoon butter in a small pan or microwave and add the fresh rosemary sprigs for 30 seconds to perfume the butter. Spoon the rosemary butter over each chop.
- 10