烤猪排
主菜1小时34分钟4 份简单关于此食谱
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
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
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
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
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
Coat the Pork Chops all over with the marinade. Let them rest at room temperature for 15 minutes while you preheat the grill.
- 6
Preheat your Grill to ^[high heat], aiming for ![450–500°F]. Clean and oil the grates well to prevent sticking.
- 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
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
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
Plate the Pork Chops and garnish with fresh chopped Parsley and Lemon wedges for a bright finish. Serve immediately.
