A delightful recipe for juicy and flavorful pork chops, enhanced with a savory herb rub and a touch of sweetness.
Combine water, kosher salt, dark brown sugar, molasses, garlic, and fennel seeds in a saucepan and heat until dissolved.
Ensure the brine is fully cooled before adding the pork chops to avoid partial cooking.
Pour the brine into a large zip-lock bag or container and let it cool completely.
Adding ice cubes can speed up the cooling process.
Submerge the pork chops in the brine and refrigerate for 4-6 hours.
Ensure the pork chops are fully submerged for even brining.
Remove the pork chops from the brine, pat them dry with paper towels, and discard the brine.
Drying the pork chops helps the rub adhere better.
Mix fresh sage, rosemary, kosher salt, and black pepper in a small bowl.
Chop the herbs finely for better distribution of flavor.
Rub the herb mixture onto both sides of the pork chops.
Massage the rub gently into the meat for enhanced flavor.
Preheat the grill to medium-high heat and oil the grates.
Oil the grates to prevent sticking and achieve nice grill marks.
Grill the pork chops for 1.5 minutes per side over direct heat, then move to indirect heat and cook until the internal temperature reaches 145°F.
Use a meat thermometer to ensure the pork chops are perfectly cooked.
Let the pork chops rest on a platter for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the meat juicy.
Continue in our app for the best experience
