Brined Pork Chops with Balsamic Glaze

This recipe was not the best pork chops we ever had, but they were a nice change for a Sunday family meal.

Ingredients:

Brine:
2 cups water
3 tablespoons kosher salt
1 tablespoon granulated sugar
4 pork loin chops, each 8 to 10 ounces and 1¼ to 1½ inches thick
2 teaspoons minced fresh rosemary leaves
1 teaspoon freshly ground black pepper

Glaze:

1/2 cup good-quality balsamic vinegar
2 1/2 tablespoons unsalted butter
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon granulated sugar

Preparation and Cooking:
In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1½ hours.

Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.

In a small saucepan over medium-high heat, boil the balsamic vinegar until slightly thickened and reduced to ¼ cup, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar. Transfer to a small bowl.
 

In a small bowl mix the sauce ingredients.

Prepare the Egg for direct cooking over medium heat (300° to 400°F).
 

Brush the cooking grates clean. Grill the chops until they are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take about 20 minutes. Remove from the grill as they are done.  Place one pork chop on each of four plates.

Reheat the balsamic glaze. Drizzle the chops with the balsamic glaze.