Brining is a simple way of ensuring that your pork chops are especially moist. Grill masters use this technique with great results, and so can you. Here, the salty sweet brine is deeply flavored with brown sugar, citrus, and smoked paprika. You can let your chops soak up the seasonings for as little as 1 hour or up to 24 hours. The recipe is designed especially for the Yummly Smart Thermometer, but if you don’t have one, check the meat's temperature using an instant-read. The recipe is a Yummly original created by David Bonom.
- 2 cups orange juice
- 1/2 cup packed brown sugar (light or dark)
- 1/3 cup kosher salt
- 2 Tbsp. smoked paprika
- finely grated orange zest (from 1 orange)
- 2 cups ice cubes
- 4 bone-in pork chops (each 3/4 inch thick and 8 to 10 ounces)
- 1/4 tsp. kosher salt
- 1/3 cup chopped fresh basil
- 1/4 cup flat-leaf parsley (chopped)
- 1 garlic cloves (minced)
- 1 Tbsp. red wine vinegar
- 1/3 cup extra-virgin olive oil
- Combine the orange juice, brown sugar, 1/3 cup kosher salt, paprika, and orange zest in a small saucepan. Heat over medium heat, stirring, until sugar and salt dissolve, about 2 minutes. Open up a zip-top plastic bag into a medium bowl. Add orange juice brine and ice cubes. When brine is cool, add pork chops and seal bag, pressing out air. Refrigerate 1 to 24 hours.
- Preheat a grill for high heat (450° to 550°). Drain pork chops, pat dry with paper towels, and set on a plate. Let stand at room temperature 20 minutes.
- While grill preheats, combine 1/4 teaspoon kosher salt, the basil, parsley, garlic, vinegar, and olive oil in a small bowl. Set chimichurri aside. Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into a pork chop until the metal is completely covered.
- Grill chops 2 minutes with the lid closed, then rotate 1/4 turn. Grill 2 minutes longer. Turn chops over (or flip when directed to by the thermometer app) and cook 2 minutes; rotate chops 1/4 turn. Grill until chops are as done as you like, 1 to 2 minutes longer for medium (145°). Transfer pork chops to a serving platter and let rest 5 minutes. Serve topped with the basil chimichurri.
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