Dry Brine

November 7, 2018
Created by Harmons
32-34 minutes
Serves 6-8
  • 2 Tbsp salt
  • 1 tsp freshly ground pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 4 (8 oz) center-cut pork rib chops, each about 1 1/2" thick
  • Olive oil

In a bowl, combine salt, pepper, thyme, and sage. Reserve ½ for cooking. Sprinkle remaining ½ of mixture over both sides of pork chops, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 1 hour and up to 6 hours.

Remove pork chops from refrigerator 20 minutes prior to cooking. Prepare a grill pan or indirect fire over medium-high heat. Drizzle oil on grill pan, season pork with some of reserved herbed salt mixture, if desired, add pork and cook on first side until grill marks appear, 5-7 minutes. Turn over and cook second sides until grill marks appear and an instant-read thermometer registers 138°.

Transfer to a plate and rest, about 7 minutes, before serving.