See How To Do It Make Perfectly Rosemary & Brown Sugar Grilled Pork Chops Recipe

Rosemary & Brown Sugar Grilled Pork Chops. Rosemary is a Mediterranean plant that likes a cool, wet climate in winter. I live in Malaysia, a good hot& sun country. Rosemary is alive and not died.

It is native to the Mediterranean region but is now grown worldwide. The leaf and its oil are used to make medicine. Salvia rosmarinus, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. You can have Rosemary & Brown Sugar Grilled Pork Chops using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rosemary & Brown Sugar Grilled Pork Chops

1. It's of Brine.
2. You need 2 quarts of Water.
3. Prepare 1/4 Cup of Himalayan/Sea Salt.
4. It's 1/4 Cup of Brown Sugar.
5. You need 2 Tablespoons of Rosemary.
6. Prepare of For the grill.
7. It's of Rosemary to taste (if more is desired).
8. Prepare to taste of Brown sugar.

It is a member of the mint family Lamiaceae, which includes many other herbs. Rosemary is a member of the mint family Lamiaceae, along with many other herbs, such as oregano, thyme, basil, and lavender. The herb not only tastes good in culinary dishes, such as rosemary. Rosemary, small evergreen plant of the mint family (Lamiaceae), the leaves of which are used to flavor foods.

Rosemary & Brown Sugar Grilled Pork Chops step by step

1. I recommend first pouring in 1 quart of HOT water in your brining container. Then throw in the salt, brown sugar & rosemary (The hot water helps with dissolving the salt and brown sugar). Stir with a whisk. Then add the remaining 1 quart of room temperature water. Add pork chops.
2. Brine for 1 to 24 hours. Obviously, the longer the better..
3. Pull pork chops from the brine, pat dry with paper towels and place on a cutting board..
4. Sprinkle brown sugar and rosemary (if desired) on both sides. Rubbing them in to the meat..
5. Cook on grill to desired doneness. Personally, I like to cook to about 7-8 degrees below the minimum recommended temperature for pork. Because the meat will continue to cook for, approximately, another 10 degrees even after being removed from the grill..
6. Let meat rest for 2 minutes. Then serve and enjoy!.

The leaves have a pungent, slightly bitter taste and are generally used, dried or fresh, to season a variety of foods. Learn more about the physical description and uses of the rosemary plant. Rosemary's texture and flavor varies throughout the season—leaves are tender in spring, with fewer aromatic oils. By late summer, foliage packs a more potent flavor. Toss late summer stems onto grilling coals to infuse meat with delicious flavor.