Brined Rosemary Porkchops

3 tbsp kosher salt
3 tbsp brown sugar
3 whole branches rosemary
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp black pepper

Combine salt, sugar & 1 cup hot water.  Add 2 cusp cold water and remaining ingredients.  Combine with chops for 4-6 hours.  Drain & lets stand 20-30 minutes at room temperature

Brush lightly with olive oil before grilling over direct hear for 8-1o minutes, turning once.

Recipe courtesy of Aunt Joyce & SAIT continuing education culinary program.