Grilled Fresh Herb Brined Pork Chops
Infused with the aromatic depth of fresh rosemary, thyme, and sage, these Grilled Fresh Herb Brined Pork Chops are a feast for the senses. This recipe begins with a simple yet flavorful brine, accented by garlic, black peppercorns, and a hint of bright lemon zest, ensuring every bite is tender and juicy. After marinating for hours to lock in both moisture and savory herbaceous notes, the chops are perfectly grilled to achieve a smoky char and golden sear. With minimal prep and a quick cook time, these pork chops are ideal for a weeknight dinner or a summer barbecue. Serve them alongside roasted vegetables, creamy mashed potatoes, or a crisp garden salad for a wholesome, restaurant-quality meal that’s guaranteed to impress.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 4 cups Water
- 0.25 cup Kosher salt
- 2 tablespoons Granulated sugar
- 4 pieces Garlic cloves (smashed)
- 4 sprigs Fresh rosemary (stems and leaves)
- 4 sprigs Fresh thyme (stems and leaves)
- 6 pieces Fresh sage leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 0.5 teaspoon Freshly ground black pepper
Instructions
In a medium pot, combine 2 cups of water, kosher salt, and sugar. Heat over medium, stirring until the salt and sugar are fully dissolved. Remove from heat and add the remaining 2 cups of cold water to cool the brine.
Add the garlic cloves, rosemary, thyme, sage leaves, black peppercorns, and lemon zest to the brine. Stir to incorporate.
Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the cooled brine over the pork chops, ensuring they are fully submerged. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or up to 8 hours.
Remove the pork chops from the brine and pat them dry with paper towels. Discard the brine and herbs.
Preheat a grill to medium-high heat, around 375-400°F (190-200°C). Lightly brush the grill grates with oil to prevent sticking.
Rub each pork chop with olive oil and season both sides with freshly ground black pepper.
Place the pork chops on the grill. Cook for 5-6 minutes per side, or until the internal temperature reaches 140°F (60°C) for medium doneness (use a meat thermometer for accuracy).
Remove the pork chops from the grill and let them rest for 5 minutes to retain juices before serving.
Serve the grilled pork chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 6794 mg | 295% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
