NCAA Lip-licking Pork Chops

I don't really follow college basketball during the regular season, except for Michigan, which I just read about as most of their games on not on TV here in California. But there is something....something infectious.....something extremely addicting....about March Madness. It's crazy. I don't understand it. But I would rather miss an episode of my beloved Real Housewives or Top Chef, than miss getting my bracket in on time. Those brackets, man, I don't know what it is?! It's one of my favorite times of year (also because it's usually over St. Patty's Day), where we get all excited the first Thursday, play hookie from work, take your folded up bracket in your back pocket to the local watering hole, and get pissed while watching basketball all day. Not because you care about the teams, but because you care about any chance you have to win your pool!

Ahhh, sweet sweet March Madness. How do I love thee. Having said all of that.....my bracket is officially dust. I can't help but go with my heart on some games and I had the Big Ten doing great things. Unfortunately now, Ohio State is my only chance of redemption. And we all know how much a Michigan fan likes to cheer for a Suck-eye.

Anyway, nothing I wrote about there has anything to do with the food I made last night. So there.

Cheesy Factor (1 no cheese, 10 all cheese): if by cheese, you mean all meat? then 10. otherwise, if you meant real, actual cheese, then no, there is no cheese.
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 6

Pork Chops
4 pork chops (bone-in or boneless, or combination)
3 Tbl kosher salt
3 Tbl brown sugar
3 branches rosemary (or 1 tsp of your favorite dried herb)
2 Tbl olive oil
2 Tbl Balsamic Vinegar
1 tsp pepper
1 cup hot water
2 cups cold water

In a mixing bowl, add the salt, sugar, and 1 cup of hot water, and whisk to dissolve sugar and salt. Once dissolved, add 2 cups cold water, and the remaining ingredients (except pork chops), and whisk to mix. Pour all of liquid and pork chops into a plastic bag, seal, and refrigerate for 4-6 hours. Take bag out of refrigerator, remove pork chops, and set them on a platter (discard liquid and bag). Let pork chops sit at room temperature for 20-30 minutes and pre-heat your grill to medium heat. Grill pork chops on direct medium heat for 8-10 minutes (or until center is at 145 deg if using a meat thermometer).


These pork chops are nothing short of fantastic. I'm not even a huge pork chops fan, but we were invited for dinner at the Gardners's house, they made this recipe, and I was immediately hooked. I then made them for the Hudsons last night! Seriously, they look very bland when you take them out of the bag and put them on a platter to rest. You can lightly season them if you wish, but it's not needed. And for me to say that is huge because I am a chronic over-seasoner. These chops are so flavorful and lip-licking.You can thank me later. Or thank the Gardners, really, as I stole this from them.