Brined Rosemary Pork Chops

Ingredients
4 nice, thick pork chops
3 tablespoons salt
3 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon freshly ground black pepper
3 whole branches fresh rosemary
Extra-virgin olive oil

Instructions
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.
Allow to stand at room temperature for about 20 minutes before grilling.
Sear the pork chops over high for 6 minutes, turning once halfway through grilling time.
Continue grilling over medium heat until the juices run clear, 6 to 8 minutes.
Serve warm with a pasta salad, if desired.

Compliments of your friendly Independent Butcher shop