- 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.
Serving Size: Per Serving
Cholesterol: 101 mg
Fat: 8 g
Sodium: 1102 mg
Carbohydrates: 1 g
Protein: 40 g
Saturated Fat: N/A