Tuscan Brined Pork Chops with Salsa Verde

How to make the juiciest pork chops. it's easy to do with Italian-style seasonings, salt and sugar.

📝 Ingredients

• 4 thick-cut pork rib chops 1 1/2 inches thick (9-10 ounces each)
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 3 crushed garlic cloves
• 4 crumbled bay leaves
• 2 sprigs rosemary (roughly chopped, plus 1 tablespoon chopped)
• 2 dried red chili peppers (crumbled)
• Zest of one lemon (peeled with a vegetable peeler)
• Freshly ground black pepper
• 1 loosely packed cup Italian parsley leaves
• 1 loosely packed cup cilantro leaves
• 1 clove garlic
• 2 teaspoons capers (rinsed)
• 3/4 cup extra-virgin olive oil
• Salt

👨‍🍳 Instructions

1. 1Put the pork chops in a gallon-size freezer bag and place the bag in a large bowl.
2. 2In another large bowl whisk the salt and sugar with 6 cups water until dissolved. Add the garlic, bay leaves, rosemary sprigs, chili and lemon zest. Pour the brine over the pork. Seal bag and refrigerate for at least 1 hour and up to 4 hours.
3. 3Prepare a medium-hot fire in a grill.
4. 4Remove chops from brine and pat dry. Place chops on the grill and cook 4 minutes per side. They should be nicely browned and register between 135-140 degrees on a meat thermometer.
5. 5Loosely cover the chops with foil and let rest 5 minutes. Season with black pepper to taste and sprinkle with chopped rosemary. Serve with Salsa Verde.
6. 6--- To make Salsa Verde: ---
7. 7Pulse parsley and cilantro in a food processor until chopped. Add garlic, capers, olive oil and ½ teaspoon salt and pulse until combined. Taste and season with additional salt if desired.