Dear Rosemary

Rosemary, the perennial herb that is native to the Mediterranean and member of the mint family, has been used since 500 B.C. for culinary and medicinal purposes. The name "rosemary" comes from the Latin words for "dew" (ros) and "sea" (marinus) meaning "dew of the sea." Rosemary has long been associated with aiding memory. Early Greek students would wear rosemary wreaths on their heads during exams. At funerals, sprigs of rosemary were placed as a token of remembrance. In the Middle Ages, rosemary was worn or carried at weddings as a symbol of happiness, loyalty, and love. It was also believed that if you slept with a sprig under your pillow, it would prevent nightmares. And the best one, if planted outside it would repel witches! 

Rosemary is one of the most aromatic and pungent herbs around. A little goes a long way. Rosemary is especially nice with roasted and grilled meats, particularly pork. This recipe for "Brined Pork Chops with Balsamic Glaze and Grilled Potato Fries" illustrates how a little rosemary can turn a simple meal into something magnificent! This recipe, which I nicked from weber.com, calls for brining the chops. As I've stated before, I'm not convinced that brining makes that much of a difference. However, give it a try and let me know what you think. In addition, don't skip the fries or sauce! They are absolutely delicious! In fact, even if you don't try the chops, you have to make the fries! So pop on some Foo Fighters and get grilling!

Not the best picture, but trust me it's delicious!

Brined Pork Chops with Balsamic Glaze and Grilled Potato Fries

Serves 4

Ingredients:

For the Brine

2 cups water

3 tablespoons Kosher salt

1 tablespoon granulated sugar

For the Pork Chops

4 pork loin chops, each 8-10 ounces and 1 1/4-1 1/2 inches thick

2 teaspoons minced fresh rosemary leaves (hopefully growing in your herb garden!)

1 teaspoon freshly ground black pepper

For the Glaze

1/2 cup good-quality balsamic vinegar

2 1/2 tablespoons unsalted butter

1/8 teaspoon Kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon granulated sugar

For the Sauce

1/2 cup mayonnaise (preferably Hellmann's)

2 tablespoons chopped fresh Italian parsley leaves

1 tablespoon chopped fresh chives

2 teaspoons Dijon mustard

1 large garlic clove, minced (See Techniques!)

1/4 teaspoon freshly ground black pepper

For the Fries

5 Yukon gold potatoes, about 1 1/2 pounds total, each cut lengthwise into 1/2 inch slices

2 tablespoons extra-virgin olive oil

2 teaspoons minced fresh rosemary leaves

1/2 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh Italian parsley leaves

Directions:

For the Brine

In a medium bowl, whisk the brine ingredients until the salt and sugar dissolve, 2-3 minutes. Place the pork 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 in a bowl, and refrigerate for 1-1 1/2 hours.

For the Pork Chops

Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. (If you did not brine your chops, sprinkle both sides with Kosher salt.) Let stand at room temperature for 15-30 minutes before grilling.

For the Glaze

In a small saucepan over medium-high heat, boil the balsamic vinegar until slightly thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat. Whisk in the butter and season with salt, pepper, and sugar. Transfer to a small bowl.

For the Sauce

In a small bowl, mix the sauce ingredients.

For the Fries

Cook the potato slices in a large pot of boiling salted water just until they are cooked halfway through and beginning to soften slightly, about 5 minutes. Drain. Rinse with cold water to cool quickly. Drain again. Drizzle the potato slices with oil and season evenly with rosemary, salt, and pepper.

Grilling the Chops and Potatoes

Prepare the grill for direct cooking over medium heat (350-450 degrees) and high heat (450-550 degrees). Brush the cooking grates clean. Grill the chops over direct high heat and the potato slices over direct medium heat, with the lid closed as much as possible, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take about 10 minutes and the potatoes will take 6-8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired.

To Serve

Place one pork chop on each of four plates. Reheat the balsamic glaze. Divide the potatoes among the plates. Drizzle the chops with the balsamic glaze. Serve the sauce on the side as a dip for the potatoes.