citrus brined herb crusted grilled pork chops
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.
prep time
cook time
20 Min
method
Grill
yield
4 - 6 chops
Ingredients
- BRINE
- 1 quart orange juice, frozen concentrate - prepared
- 1/4 cup dark molasses
- 1/4 cup salt
- 3 - 4 - bay leaves, dried
- 4 medium pork chops
- 5 or 6 small juniper berries
- HERB RUB
- - garlic flavored olive oil
- 1 teaspoon savory
- 1 teaspoon badia seasoning
- 1 1/2 teaspoons rosemary, dried
- - salt and pepper
How To Make citrus brined herb crusted grilled pork chops
-
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. -
Step 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.
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Step 3I served with a salad and mashed potatoes but would pair well with almost any side dishes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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