Orange-Brined Pork Chops with Herb Rub

Looking for a meaty dinner? Then check out these grilled orange-brined pork chops, rubbed with herbs for a flavorful meal!

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Prep Time 10 min
Total Time 6 hr 35 min
Servings 4

Ingredients

BRINE

6: cups water

1/4: cup kosher salt

1/4: cup firmly packed brown sugar

1: tablespoon grated orange peel

CHOPS

4: (1 1/4-inch-thick) bone-in pork loin chops

1: tablespoon brown sugar

1: teaspoon crushed dried rosemary leaves

1/2: teaspoon dried sage leaves

1/2: teaspoon dried marjoram

1/4: teaspoon garlic powder

1/8: teaspoon ground red pepper (cayenne)

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Directions

1 In large nonmetal bowl, combine all brine ingredients; mix well. Add pork chops. Cover bowl; refrigerate 6 to 8 hours to marinate. In small bowl, combine all remaining ingredients; mix well. Set aside.
2 Heat grill. Remove pork chops from brine; discard brine. Pat pork chops dry with paper towels. Rub brown sugar-herb mixture into both sides of pork chops.
3 When ready to grill, place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 25 minutes or until no longer pink in center, turning once.

EXPERT TIPS

Expert Tips

Brine is salt water used to pickle or preserve foods. Brining flavors and tenderizes meat and poultry before cooking.

Kosher salt is characterized by larger grains than table salt and is free of the additives used in table salt to keep the grains from clumping. Cooks favor kosher salt for its purity and use it for brine and for other preparations that rely on salt.

To broil pork chops, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

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