Lean meats like pork and turkey are healthier for you than their fatty counterparts but you have to be careful in the preparation. Any bit of overcooking can result in meat that’s dry and tough. One simple way to tackle this problem is to soak your meats in a brine – which is usually just a solution of salt and water – for a few hours before cooking. The salt solution actually dissolves some of the proteins in the muscle fibers resulting with moister, juicier cooked meats. You’ll notice there aren’t a lot of ingredients in this recipe; using good quality apple balsamic vinegar combined with brining the pork chops ahead of time give this dish its rich flavor. Rosemary also plays a role – both in the brining solution and in the glaze. Garnish the grilled pork chops with apple wedges (tossed into the balsamic glaze to cook) and you’ll have a new take on “pork chops and apple sauce.”

INGREDIENTS

• ¼ cup kosher salt
• 4 pork chops, about 8 to 10 ounces each and 1 to 1¼ inches thick
• 1 tablespoon plus 1 teaspoon chopped fresh rosemary leaves, divided
• ½ cup Olive This! Apple Balsamic Vinegar
• 2½ tablespoons unsalted butter
• 1 medium-sized apple
• freshly ground black pepper

DIRECTIONS

Remove rosemary leaves from their stems and chop roughly. You’ll use 1 tablespoon for the brine and 1 teaspoon later for the sauce.

Prepare the brine. Fill a medium-sized bowl with 3 cups of water. Add the ¼ cup of kosher salt and the 1 tablespoon of chopped rosemary leaves. Stir until the salt dissolves.

Place the four pork chops into a zipper-locking bag and pour in the brine solution. Press to remove any air from the bag and seal tightly. Place in a bowl or small baking dish and refrigerate for 2-4 hours.

When brining is complete, remove pork chops from the bag and place on paper towels (do not rinse them). Pat lightly to dry the pork chops and let them sit at room temperature for about ½ hour. You can discard the leftover brining solution. Prepare your grill to cook at high heat (or preheat broiler if not using a grill).

Meanwhile, heat the 1/2 cup of balsamic vinegar in a small saucepan over medium-high heat until it starts to boil.

While waiting for the balsamic to come to a boil, cut the apple into thin wedges. Set aside.

Once the balsamic is boiling, add the 1 teaspoon of chopped rosemary leaves and the 2 tablespoons of butter and stir until butter is fully melted. Add the apple wedges and cook for about 3-5 minutes. Salt and pepper to taste. Turn off heat and set saucepan aside.

Clean and oil your grill grates well. Place the pork chops on the hot grill and close the lid. After about 5 minutes, flip the pork chops and continue to cook until they are slightly pink inside registering 145 degrees F on an instant-read thermometer, about 5 minutes more (145 degrees F is the new USDA-approved final internal temperature for medium rare pork). Watch the pork chops carefully and test with your meat thermometer often. Transfer the pork to a platter, tent with foil and let the meat rest for at least 3 minutes. Meanwhile, reheat the apple balsamic glaze until warm.

Garnish the grilled pork chops with the apple wedges and generously drizzle the glaze over the pork chops and apples. Serve immediately with any extra glaze on the side.

MAKES 4 SERVINGS

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