Brined Rosemary Pork Chops

Brine

3 T salt

3 T brown sugar

3 branches of fresh rosemary

2 T extra virgin olive oil

2 T balsamic vinegar

1 t black pepper

4 pork chops

1. To make the brine: In a medium bowl, combine the salt and sugar.  Pour 1 cup hot water into the bowl and whisk to dissolve the salt and sugar. Add 2 cups cold water along with the remaining brine ingredients.  

2. place the 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 the bag in a bowl, and refrigerate for 4-6 hours.

3. Remove the pork chops form the bag and pat dry with paper towels.  Discard the brine.  Allow to stand at room temperature for 20-30 minutes before grilling.  Lightly brush or spray both sides of the chops with oil.  Grill over Direct Medium heat until barely pink in the cent of the meat, 8-10 minutes, turning once.  

Cheddar Chili Turkey Burgers

To ring in the beginning of Grill Season, I decided to share a yummy burger recipe that I recently discovered. I've already made three times since we reopened our grill for the summer. It's THAT good. I know, this may not be stuff you have lying around in the pantry, but take an extra trip to the grocery store this week, it's worth it.

Thank Rachael Ray for this one, she truly is the Queen of Burgers.

For burgers:
1 package ground turkey (about 1 and 1/3 lbs)
1/2 medium red onion, finely chopped
1 c sharp cheddar cheese, shredded or diced
1 rounded tbsp chili powder
2 tsp ground cumin
1 jalapeno or serrano pepper, seeded and finely chopped (I used a handful of canned mild jalapeno slices, meant for nachos)
2 garlic cloves, chopped
salt and pepper
1 package thin buns (RR's recipe calls for corn toaster cakes, but I don't know what those are... so I didn't get them)

For topping:
1/2 c sour cream
a handful of fresh cilantro leaves, chopped

In a medium bowl, combine ground turkey, onion, cheddar, chili powder, cumin, jalapeno, garlic, salt, and pepper. Form into 4-5 patties, no more than 1 inch thick, grill until done (I don't know how long that is... that's Paul's job in our house)

While burgers are cooking, combine sour cream and cilantro, add salt and pepper to taste.

Lightly toast or grill the buns. Serve burgers topped with cilantro cream.

ENJOY!