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.


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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

Directions Step-By-Step

1
BRINE 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.
2
Remove 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.
3
I 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