Ingredients Instructions

Brine

2 cups water 3 tablespoons kosher salt 1 tablespoons granulated sugar

 

4 pork loin chops, each 8 to 10 ounces and 1¼ to 1½ inches thick 2 teaspoons minced fresh rosemary leaves 1 teaspoons freshly ground black pepper

Glaze

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

Sauce

1/2 cups mayonnaise 2 tablespoons chopped fresh Italian parsley leaves 1 tablespoons chopped fresh chives 2 teaspoons Dijon mustard 1 large garlic clove, minced 1/4 teaspoons freshly ground black pepper

Fries

5 Yukon gold potatoes, about 1½ pounds total, each cut lengthwise into ½-inch slices 2 tablespoons extra-virgin olive oil 2 teaspoons minced fresh rosemary leaves 1/2 teaspoons kosher salt 1 teaspoons freshly ground black pepper 2 tablespoons finely chopped fresh Italian parsley leaves

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1. In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.
2. 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.
3. 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.
4. In a small saucepan over medium-high heat on the stove, 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.
5. In a small bowl mix the sauce ingredients.
6. Cook the potato slices in a large pot of boiling salted water just until they are cooked halfway through and beginning to soften slightly, about 5 minutes. Drain. Rinse with cold water to cool quickly. Drain again. Pat dry with paper towels. Drizzle the potato slices with oil and season evenly with rosemary, salt, and pepper.
7. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
8. Prepare the grill for cooking over medium heat (400°F) .
9. Brush the cooking grates clean. Grill the chops and potato slices over direct medium heat, with the lid closed, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.
10. Brush the cooking grates clean. Grill the chops and potato slices over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), and the potatoes are tender and grill marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.
11. Brush the cooking grates clean. Grill the chops and potato slices over medium heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), and the potatoes are tender and grill marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.
12. Reheat and whisk the balsamic glaze over low heat. Drizzle the chops with the balsamic glaze. Divide the potatoes among the plates. Serve the sauce on the side as a dip for the potatoes.