Unbelievable Pork Chops

This recipe produced some of the best pork chops I've ever had. My kids who have become stalwart "Pork Chop Haters" after years of dry overcooked pan-fryed chops; absolutely loved them!

The original recipe can be found at Weber. Com

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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 tablespoon freshly ground black pepper
3 whole branches fresh rosemary
4 Thick pork chops (at least 1 inch thick)

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. Season both side of Pork Chops with fresh ground pepper. 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. Pull them off the grill around 155 degrees.
Makes 4 servings.