Grilled rosemary pork and vegetables

grilled pork chops and veggies

 

With temperatures nearing 100 degrees, I’ve been reluctant to turn on my stove or oven for fear of making the house hotter than it already is. The solution? Grilling.

These pork chops are brined for 4-6 hours in a solution of water, salt, brown sugar, rosemary, olive oil, and balsamic vinegar. Brining meat makes it juicier and more flavorful. (This article from Fine Cooking details the hows and whys of brining.) The vegetables are marinated in an olive oil and herb mixture for about an hour before they’re grilled, which makes them extra delicious.

Grilled Rosemary Pork and Vegetables

Ingredients

For the pork:

  • 4 boneless pork chops, ~4 oz. each, 1/2″ thick
  • 2 tbsp. salt
  • 3 tbsp. brown sugar
  • 2 tbsp. dried rosemary, or 3 sprigs fresh rosemary
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 c. hot water
  • 2 c. cold water

For the vegetables:

  • 1 zucchini, halved crosswise, then halved lengthwise
  • 2 yellow squashes, halved crosswise, then halved lengthwise
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1/2 tbsp. salt
  • 1/2 tbsp. pepper
  • 1 tbsp. dried herbs (use whatever you have on hand- marjoram, basil, savory, thyme, etc.)

Preparation

  1. For pork: In a medium bowl, combine salt and brown sugar. Pour 1 c. hot water over the salt and sugar, and whisk until both are dissolved. Add 2 c. cold water, followed by rosemary, olive oil, and vinegar. Whisk vigorously to combine. Place pork chops in resealable plastic bag; pour brine into bag, press out excess air, and refrigerate for 4 to 6 hours.
  2. For vegetables: Combine olive oil, balsamic vinegar, salt, pepper, and herbs in a large bowl or dish; stir well. Place zucchini and yellow squash in bowl or dish and let marinate for 30 minutes to 1 hour.
  3. When ready to grill, remove pork chops from brine and pat well with paper towels to dry. Discard brine. Let chops come to room temperature for 20-30 minutes before grilling. Brush chops on both sides with olive oil to prevent sticking. Grill pork chops and vegetables over direct medium heat for 4-5 minutes per side (8-10 minutes total). Remove, and let rest for 5 minutes before serving.