Citrus Brined Herb Crusted Grilled Pork Chops

Kim Biegacki


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.


★★★★★ 1 vote

4 - 6 chops
24 Hr
20 Min


Add to Grocery List


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

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

How to Make Citrus Brined Herb Crusted Grilled Pork Chops


  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.

Printable Recipe Card

About Citrus Brined Herb Crusted Grilled Pork Chops

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

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