• ⅓ cup Dierbergs sugar
• 2 cups ice water
• 1 cup water
• ⅓ cup coarse salt
• 6 bone-in rib chops, about 1-inch thick (about 4 pounds)
• 2 cloves garlic, minced
• 1 tablespoon snipped fresh rosemary
• 1 tablespoon snipped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon coarse salt
• 1 tablespoon freshly ground black pepper

FOR BRINE: In 2-cup glass measure, combine water, the ⅓ cup coarse salt, and sugar. Microwave high 2 minutes; stir until salt and sugar dissolve.

 

Place 1-gallon freezer-weight reclosable plastic bag in large bowl or baking dish. Pour brine mixture into bag; add ice water.

 

Add pork chops. Seal bag; refrigerate at least 8 hours or overnight. Remove chops from brine; discard brine. Pat dry with paper towels.

 

FOR CHOPS: In small bowl, combine garlic, rosemary, thyme, parsley, salt, and pepper. Rub herb mixture onto both sides of chops; let stand 15 minutes.

 

Place chops on oiled grid over direct medium-high heat; grill until well browned, about 1½ minutes per side. Move chops to side of grid for indirect heat; cover and grill until internal temperature is 145°F. to 150°F., about 5 to 6 minutes per side.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 246
Cholesterol: 101 mg
Fat: 8 g
Sodium: 1102 mg
Carbohydrates: 1 g
Protein: 40 g
Fiber:
Saturated Fat: N/A