Rosemary Grilled Pork Chops Recipe

Prepare brine

In a medium saucepan combine 2 cups of the water, kosher salt and sugar. Heat over medium, stirring until salt and sugar dissolve, about 2–3 minutes. Remove from heat and add the remaining 2 cups cold water to cool the brine.

Add the fresh rosemary sprigs, crushed garlic cloves and peppercorns to the cooled brine. Let the brine come to room temperature (if still warm) before using — do not submerge hot pork into warm brine.

Place the pork chops in a non-reactive container or a resealable plastic bag and pour the cooled brine over them so they are fully submerged. Refrigerate for 1 to 2 hours (no more than 4 hours) to keep chops tender and juicy.

Rinse and pat dry

Remove the pork chops from the brine, discard the brine, and rinse the chops briefly under cold water. Pat them very dry with paper towels. Let rest for 10 minutes at room temperature.

Make rosemary marinade

In a small bowl combine olive oil, finely chopped fresh rosemary, minced garlic, lemon zest, freshly ground black pepper and the 1/4 tsp salt. Whisk until combined.

Brush both sides of each pork chop with the rosemary marinade. Allow the chops to sit at room temperature for 15–20 minutes to absorb flavors and to come closer to room temperature for even grilling.

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high (about 400°F/200°C). Oil the grill grates or brush the chops lightly with additional oil to prevent sticking.

Grill the pork chops over direct heat: place chops on the hot grates and sear for 3–4 minutes without moving to develop good grill marks. Flip and grill the other side for 3–4 minutes. If chops are thick (1–1.5 inches), move to indirect heat after searing and continue cooking until internal temperature reaches 140–145°F (60–63°C), about additional 3–6 minutes depending on thickness.

In the last 1 minute of cooking, place a small pat of unsalted butter on each chop and, if desired, lay a fresh rosemary sprig on top to melt the butter and perfume the meat.

Remove chops from the grill and let rest on a cutting board for 5 minutes. Resting allows juices to redistribute and carry the final internal temperature to about 145°F (63°C).

Serve each chop with a lemon wedge to squeeze just before eating.