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Brined, Grilled Pork Chops

I'm not one of those brine-crazy folks, but when I grill thick pork chops, I generally brine them first, or they become dry and tough. (Unless, of course, I spring the bucks for small-farm, boutique chops, whose meat is marbled with flavor and unctous fat.)

Yield: 2 thick juicy chops

Brine Time: 3 hours

Time: 35 minutes

Ingredients

1/4 cup kosher salt

1/4 cup dark brown sugar

 1 teaspoon black peppercorns, crushed with the broad side of a chef knife

2 small bay leaves

2 bone-in pork chops, at least 1-inch thick

1/2 teaspoon lemon zest

1/2 tablespoon freshly lemon juice

1 tablespoon chopped fresh rosemary, plus extra sprigs for garnish

1 teaspoon extra-virgin olive oil

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