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Grilled Fresh Herb Brined Ribeye Pork Chops (6/11/2010)

Grilled Fresh Herb Brined Ribeye Pork Chops

6 pork "rib eye" chops
2 cups cold water
3 tablespoons brown sugar
1 tablespoon kosher salt or 1 ½ tablespoons table salt
1 cup apple cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh ground black pepper
3 stalks fresh rosemary, or 1 tsp. dried
3 branches fresh sage, or 1 tsp. dried
3 branches fresh thyme or 1 tsp. dried
3 branches fresh parsley or 1 tsp. dried

In a bowl, add the brown sugar, kosher salt and apple cider. Stir to dissolve. Add 2 cups cold water to the bowl. Add 2 tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches, thyme, parsley and sage. Place pork chops in large metal bowl, or large re-sealable plastic bag. Pour brine over pork chops, and seal plastic bag, if using, otherwise cover the bowl with plastic wrap. Place in refrigerator for at least 4 hours, or overnight.  When ready to grill, remove pork from brine and place on a large tray. Pat them dry with a paper towel. Dispose of brine. Allow chops to come to room temperature before grilling.  Oil grill grate. Preheat grill to 500-degrees F. on one side of grill. Lightly brush chops with olive oil and season with pepper. Sear chops over direct heat for 3 minutes per side, then lower temperature to 300-degrees F. Move chops to cool side of the grill. Cook chops over indirect medium heat for about 8 minutes per side. Once juices run clear, take the chops off grill and tent with aluminum foil. Allow to rest before serving. 

Bone-in Pork "Ribeye" pork chops are on sale at Cremer's on Rhomberg Avenue for $2.99 lb. through 6-13-10 or while supplies last.  This week's recommended wine from Van's Liquor Store in East Dubuque-Greg Norman California Pinot Nior, 750 ml bottle, $9.99 through 6-14-10.

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