Citrus Brined Herb Crusted Grilled Pork Chops

Kim Biegacki

By
@pistachyoo

Most recently I got to meet another beautiful & talented Just a Pinch cook named Tess Geer who lives here in Ohio near me. My husband Anthony & my parents got to dine with her at her beautiful home. She was not only a gracious host but a wonderful teacher about the french culture too. She also taught us about the importance of brining meats along with sharing recipes of the dishes she prepared.

So, when I got home I had to try brining some pork chops of my own. They turned out just as moist as her chicken did and it was one fabulous meal that I am sure to make again.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 - 6 chops
Prep:
24 Hr
Cook:
20 Min
Method:
Grill

Ingredients

BRINE

1 qt
orange juice, frozen concentrate - prepared
1/4 c
dark molasses
1/4 c
salt
3 - 4
bay leaves, dried
4 medium
pork chops
5 or 6 small
juniper berries

HERB RUB

garlic flavored olive oil
1 tsp
savory
1 tsp
badia seasoning
1 1/2 tsp
rosemary, dried
salt and pepper

Step-By-Step

1BRINE OVERNIGHT: At least 12 hours no more than 24 as long as it is pork chops. --- Prepare your brine and put your rinsed off chops down inside container and seal shut. Refrigerate.
2Remove chops and rinse them. Then drizzle with olive oil and pat on your mixed herbs & seasonings. Let sit for 1/2 hour or so and then grill till perfection.
3I served with a salad and mashed potatoes but would pair well with almost any side dishes.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American