- Prep Time:1h
- Cook Time:20m
- Total Time:1h 20m
- Serves: 3
- 3 cups water
- 3 tablespoons salt (I use kosher salt)
- 1 garlic clove, smashed
- 1/2 teaspoon whole peppercorns
- 1 teaspoon dried rosemary (or fresh)
Pork Chop ingredients
- 3 pork chops, bone-in, centre-cut (3/4-1 inch thick)
- 2 teaspoons olive oil
- 1 tablespoon grainy Dijon mustard (or Dijon)
- 1/2 teaspoon dried rosemary
- pinch salt and pepper (to taste)
- 2 tablespoons marmalade, peach jam or other preserves (I use orange or 3 fruit marmalade)
- BRINE THE PORK CHOPS: Combine brine ingredients in a container large enough to let the pork chops submerge in the brine solution completely. Swirl around to let the salt dissolve. Submerge the pork chops. Cover and let them sit in the fridge for 30 minutes to 2 hours. If the pork chops are an inch or more, you can brine for 3 hours, but if not, I would take them out at 1-2 hours so they don't get too salty. Remove the pork chops. Discard the brine. Pat the pork chops dry with a paper towel (very important!).
- GRILL METHOD: Heat the BBQ grill to medium-high (about 400F). Coat the pork chops with a bit of olive oil and mustard on both sides. Sprinkle with salt lightly (use more if brining period was short and none if brining period was longer than 2 hours). Sprinkle with pepper and dried rosemary. Grill pork chops for about 3 - 4 minutes depending on the thickness. Turn, then brush with marmalade. Grill another 3 minutes, just until an instant thermometer reads 140F. Pork should still have a bit of softness when pressed with a finger. Turn again for one minute to carmelize the marmalade. Remove from grill and let stand, tented with foil for 5-10 minutes.
- PAN/OVEN METHOD: Preheat oven to 400F. Coat the pork chops with olive oil. Sprinkle with salt lightly (use more if brining period was short and none if brining period was longer than 2 hours). Sprinkle with freshly ground pepper. Sear the pork chops in a large skillet (preferably cast iron) on medium-high heat for about 2-3 minutes depending on the thickness, on each side until golden brown. Transfer the chops to a foil-lined pan. Smear some mustard on both sides. Coat the top of the chops with marmalade and sprinkle with rosemary. Put them in the oven for about 5-6 minutes until they reach 140F. Pork should still have a bit of softness when pressed with a finger. Remove from oven and let stand, tented with foil, for 5-10 minutes.