Rosemary Apricot-Glazed Grilled Pork Chops
FOR THE PORK CHOPS
- 4 boneless pork chops, 1 1/2-inches-thick
FOR THE BRINE
- 1 cup hot water
- 1 cup cold water
- 3 tablespoons kosher salt
- 3 tablespoons white sugar
- 10 whole peppercorns
- 5 cloves garlic
- 2 cups ice
- 1 onion, chopped
FOR THE ROSEMARY APRICOT GLAZE
- 1/2 cup apricot preserves
- 1/2 cup apple juice
- 1 sprig fresh rosemary, chopped
Combine hot water, salt, sugar, peppercorns and garlic in large bowl until sugar dissolves. Mix-in ice until melted. Add onion and cold water.
Fully submerge pork chops in brine. Place in refrigerator for 3 hours.
Set half grill burners to medium-high heat. While the grill pre-heats, add apricot preserves, apple juice and rosemary to a sauce pan. Place on side burner, simmer on low and stir occasionally.
Take pork chops out of brine and pat dry. Place on grates and sear both sides for 2 minutes.
Glaze pork chops every minute until internal temperature is about 145°F. Remove from grill and let rest for 10 minutes. Baste with remaining rosemary apricot glaze.
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