Brining is a simple way of ensuring that your pork chops are especially moist. Grill masters use this technique with great results, and so can you. Here, the salty sweet brine is deeply flavored with brown sugar, citrus, and smoked paprika. You can let your chops soak up the seasonings for as little as 1 hour or up to 24 hours.
Satisfy your sweet tooth with this easy-to-make recipe for Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri.
1. Info for Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri
- Cook Time: 1 hr 45 min
- Total Time: 1 hr 45 min
- Servings: 4
2. Ingredients for Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri
- orange juice
- packed brown sugar
- kosher salt
- smoked paprika
- finely grated orange zest
- ice cubes
- bone-in pork chops
- kosher salt
- chopped fresh basil
- flat-leaf parsley
- garlic cloves
- red wine vinegar
- extra-virgin olive oil
- Combine the orange juice, brown sugar, 1/3 cup kosher salt, paprika, and orange zest in a small saucepan. Heat over medium heat, stirring, until sugar and salt dissolve, about 2 minutes. Open up a zip-top plastic bag into a medium bowl. Add orange juice brine and ice cubes. When brine is cool, add pork chops and seal bag, pressing out air. Refrigerate 1 to 24 hours.
- Preheat a grill for high heat (450° to 550°). Drain pork chops, pat dry with paper towels, and set on a plate. Let stand at room temperature 20 minutes.
- While grill preheats, combine 1/4 teaspoon kosher salt, the basil, parsley, garlic, vinegar, and olive oil in a small bowl. Set chimichurri aside. Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into a pork chop until the metal is completely covered.
- Grill chops 2 minutes with the lid closed, then rotate 1/4 turn. Grill 2 minutes longer. Turn chops over (or flip when directed to by the thermometer app) and cook 2 minutes; rotate chops 1/4 turn. Grill until chops are as done as you like, 1 to 2 minutes longer for medium (145°). Transfer pork chops to a serving platter and let rest 5 minutes. Serve topped with the basil chimichurri.