Rosemary Glazed Pork Chops

Presented by Chef Mike Suppa, Vivace

Pork Chop Brine:

4 pork chops
3 cups water 
½ cup brown sugar
½ cup Kosher salt
6 sprigs rosemary
8 cloves crushed garlic
2 cups ice

Take the back of your knife and crush the rosemary to release the oils. Combine all ingredients and marinate pork chops for four hours. While marinating, create the rosemary-honey glaze. Recipe follows:

Honey-Rosemary Glaze:

½ cup honey 
2 sprigs rosemary, chopped

Warm the honey over medium heat. Add the rosemary, remove from heat and allow to reach room temperature.


Grill pork chops on a medium hot grill until internal temperature reaches 165 degrees F. Plate the pork chop and drizzle with honey glaze.

Arugula-Watermelon Salad with Green Goddess Dressing
Arugula-Watermelon Salad:

1 quart seedless diced watermelon
1 quart rinsed baby arugula
½ cup shaved red onion 
1 cup ricotta salata
2 tablespoons fresh tarragon
¼ cup extra virgin olive oil

¼ cup fresh lemon juice
Salt and pepper to taste

Toss ingredients together.

Green Goddess Dressing: 
1 egg
¼ cup buttermilk
1 cup blended oil
2 tablespoons chopped chives
2 tablespoons chopped tarragon
3 tablespoons chopped parsley 
1 tablespoon chervil