The trick to this recipe is brining. I’ve been brining meat for years. It sounds a little intimidating, but it’s nothing more than soaking meat in a saltwater solution. It adds tons of flavor and helps to keep lean cuts of meat from drying out.

Herb-brined Pork Chops

Cook time: 5 minutes

Total time: 5 minutes

Serves 4 chops

 Ingredients

• 

  Spring out with the perfect backyard dish. (Southern Bite)

  4 porterhouse (bone-in loin) pork chops (about ¾ inch thick)

• 2 cups water
• ⅓ cup kosher salt
• ¼ cups sugar
• 3 cloves garlic, smashed
• 3 sprigs rosemary
• 3 sprigs thyme
• 3 cups ice
• 2 tablespoons coarsely chopped parsley

 Instructions

• To make the brine, combine water, salt, sugar, garlic, rosemary and thyme in a medium saucepan over medium heat.
• Stir until salt and sugar have dissolved completely. Remove from the heat and stir in the ice cubes.
• Add the parsley.
• Once the brine has cooled, place the pork chops in a 1-gallon zip-top bag or sealable container and pour the brine over them.
• Seal and refrigerate for at least 2 hours but up to overnight.
• When ready to grill, heat the grill to medium-high heat.
• Remove the pork chops from the brine. Discard the brine.
• Pat the pork chops dry with paper towels.
• Grill 4 to 5 minutes on each side or until a meat thermometer reads between 145 degrees and 160 degrees.
• Remove from the grill and allow the chops to rest for about 3 minutes before serving.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.