关于此食谱

多汁、金黄煎炒的猪排配简单的草药和大蒜腌料——烤至完美，外面有漂亮的焦痕，内部嫩滑鲜美。这是那种可靠的平日食谱，永远不会过时。快速腌制可使肉保持湿润，浓郁的腌料增加深度，炽热的烤架完成其余工作。

步骤说明

1. 1

   In a large mixing bowl or Ziploc bag, combine the warm water, kosher salt, and sugar. Stir until fully dissolved. Add the ice cubes to cool the brine down completely — you never want to add pork chops to warm brine.

2. 2

   Submerge the pork chops in the brine, seal or cover, and refrigerate for 30 to 60 minutes. Do not brine longer than 2 hours or the texture can become mushy.

3. 3

   While the chops brine, whisk together the olive oil, minced garlic, rosemary, thyme, smoked paprika, black pepper, Dijon mustard, and Worcestershire sauce in a small mixing bowl until well combined. Set aside.

4. 4

   Remove the pork chops from the brine and pat them completely dry with paper towels — this is essential for a good sear. Discard the brine.

5. 5

   Coat the pork chops all over with the marinade. Let them rest at room temperature for 15 minutes while you preheat the grill.

6. 6

   Preheat your grill to ^[high heat], aiming for ![450–500°F]. Clean and oil the grates well to prevent sticking.

7. 7

   Place the pork chops on the hot grill. Cook undisturbed for 5–6 minutes until deep grill marks form and the chops release easily from the grates.

8. 8

   Flip the chops and grill for another 4–6 minutes, or until an meat thermometer inserted into the thickest part (away from the bone) reads %[145°F]. Avoid pressing down on the chops — that squeezes out the juices.

9. 9

   Transfer the pork chops to a clean plate and tent loosely with aluminum foil. Let them rest for 5 minutes — this allows the juices to redistribute and keeps every bite moist.

10. 10

    Plate the pork chops and garnish with fresh chopped parsley and lemon wedges for a bright finish. Serve immediately.