Brined Pork Chops Grilled With Mustard And Herbs
serves 2-4
Soaking pork loin chops in a salt and fresh water brine for 45 minutes before grilling ensures that they will be exceptionally tender. Basting chops with a mixture of Dijon, olive oil and fresh marjoram, rosemary and thyme adds an herbal note and a savory tang.
1 1/2 cup kosher salt
2 1/2 quarts (10 cups) water
2 thick pork loin chops
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 tablespoons Dijon mustard
Vegetable oil
Olive oil
prep: 1 hour
total: 1 hour 25 minutes
large mixing bowl (or pot)
plate to weight down pork
tongs
small bowl
whisk
grill
digital instant-read meat thermometer
1. In a large mixing bowl (or pot), stir together the salt and cold water until the salt is completely dissolved. Submerge the pork in the brine, placing an upside-down plate on top of the chops to keep them under water. Place the bowl in the refrigerator for 45 minutes.
2. When you're ready to cook the pork, rinse and pat dry. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. In a small bowl, whisk together the chopped herbs, mustard and a sprinkling of salt and pepper.
4. Lightly coat the chops with olive oil. Put the chops on the high-heat side of the grill and leave them alone to brown well on the first side, 4-6 minutes (exactly how long will depend on the temperature of your grill).
5. Turn the chops over and generously coat the browned side with the mustard-herb mixture. Brown the second side for another 4-6 minutes. Turn the chops over and move them to the low heat part of the grill. Coat the second side with the mustard-herb mixture.
6. Turning once more, cook the chops until they're 145F in the thickest part, another 10-12 minutes. Remove them to a clean plate to rest, loosely covered with foil, 5 minutes for serving.
