Herb Brined Pork Chops

Ready to try the juiciest and most flavorful pork chops you’ve ever made? We all know that brining does fabulous things to the Thanksgiving turkey, but I bet you haven’t thought to try the magical potion on a pork chop! Once it is brined, you can cook in whichever way is easiest for you. I will be grilling my chops, but broiling or searing in a cast iron skillet are both great options!

4 pork chops (bone in)
3 c. hot water
3 Tbsp. sea salt
1 Tbsp. honey
1/2 an orange sliced into thin rounds
1 sprig rosemary
1 sprig thyme
2 smashed garlic cloves
1 tsp. black peppercorns

1. In a large mixing bowl, whisk together all ingredients (except the pork chops) until the honey and salt are dissolved. Pour into a gallon sized ziplock bag and refrigerate until cold.
2. Once brine is cold, add pork chops to the bag and return to the fridge for 3-4 hours (over brining will lead to mushy chops).
3. 30 minutes before you are ready to cook, take chops out of the brine, pat dry, and allow to sit out at room temperature. (Rinse first if you are sensitive to salt)
4. Preheat the grill to medium-high heat. Cook chops about 5 minutes per side until they have reached your desired doneness.


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