Soaking the pork chops in a brine keeps them moist as they cook. Use basil, instead of tarragon, if you prefer.
3/4 cup water
2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup chopped fresh tarragon
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 3 ingredients in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-top plastic bag. Add tarragon, rind, juice, and pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork evenly with pepper. Place pork on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness.
Amazing - you can't mess these up! Sometimes on the verge of being too salty but I haven't tried adjusting the recipe yet. Get rave reviews and I can always rely on these being a quick and delish dinner for company.
There's really no other way to describe this besides AMAZING. Of course, various enthusiastic expletives would be totally appropriate as well.
Marinated for five hours simply because that's the timing I had available to me. Used fresh tarragon from the garden. And be sure to use the fresh tarragon, even if you have to climb mountains to get it...the flavor is outstanding. Not sure what the other reviewer was talking about with basil...there's no basil in the recipe.
So easy, and so impressive.