Grilled Brined Pork Chops with Garlic-Herb Oil
By Matthew Fairman · americastestkitchen.com
2 hrs 30 min + grillingServes 4
Bone-in pork chops brined with fennel and herbs, then grilled and finished with a warm garlic-herb oil.
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| prepSet wire rack in rimmed baking sheet | ||||||
| 6 cups cold water | Whisk brine, submerge chops, chill 2–24 hrs | Pat chops dry, cut fat slits, chill 30 min–24 hrs | Preheat grill to hot (charcoal or gas) | Grill chops 2–4 min per side until browned | Move to cooler side, brush with oil, grill to 135°F / 57°C | Rest 10 min, serve with reserved oil |
| 65 g packed light brown sugar (for brining) | ||||||
| 60 g table salt (for brining) | ||||||
| 60 ml vodka | ||||||
| 6 g fennel seeds, toasted and ground coarse (for brining) | ||||||
| 3 g chopped fresh rosemary (for brining) | ||||||
| 6 garlic cloves, smashed and peeled | ||||||
| 6 g pepper (for brining) | ||||||
| 3 g dried oregano (for brining) | ||||||
| 6 g red pepper flakes (for brining) | ||||||
| 6 g grated lemon zest (for brining) | ||||||
| 4 (12- to 14-ounce / 340–400 g) bone-in pork rib or center-cut chops, about 1 inch thick, trimmed | ||||||
| 90 ml extra-virgin olive oil | Heat oil mixture 1–2 min, stir in lemon juice | Microwave oil mixture 15–30 sec, split for brushing | ||||
| 6 g fennel seeds, toasted and ground coarse (for oil) | ||||||
| 3 g chopped fresh rosemary (for oil) | ||||||
| 2 garlic cloves, minced | ||||||
| 2 g pepper (for oil) | ||||||
| 1 g dried oregano (for oil) | ||||||
| 1 g red pepper flakes (for oil) | ||||||
| 0.5 g table salt (for oil) | ||||||
| 15 ml lemon juice | ||||||
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