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Citrus-Brined Grilled Pork Chops
Citrus-Brined Grilled Pork Chops
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
85 minutes
Tender and moist grilled pork chops with a zesty citrus brine for maximum flavor and juiciness.
Ingredients:
  • For the brine:
  • 1/2 white onion, quartered
  • 2 cloves garlic
  • 1/2 cup kosher salt (or 1/3 cup table salt)
  • 1/3 cup honey
  • 1 teaspoon black peppercorns
  • 1 orange, halved
  • 1 lime, halved
  • 1 lemon, halved
  • 2 cups water
  • 2 cups ice
  • 4 (8- to 10-ounce) boneless pork chops, trimmed of any fat
  • For the rub:
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • Neutral oil, for grill
Instructions:
  • Prepare the brine by combining onion, garlic, salt, honey, peppercorns, orange, lime, and lemon in a medium pot. Pour in two cups of water and bring to a gentle simmer over medium-high heat. Stir until the honey and salt dissolve. Take it off the heat and add ice to cool the mixture to room temperature.
  • Prepare the pork chop brine by transferring it to a large dish and submerging the pork chops completely. If needed, use a small plate to weigh them down. Refrigerate for a minimum of 60 minutes, but no longer than 24 hours to prevent curing.
  • Prepare the pork chops by taking them out of the brine and drying them with paper towels. Combine the spices in a bowl for the rub, then generously season the pork chops with the rub.
  • Prepare the grill: Heat it to medium-high and coat the grates with neutral oil using a clean rag or paper towels to prevent sticking.
  • Grill the chops to perfection: Place the pork chops on the grill and cook for 5-6 minutes on the first side. For those beautiful grill marks, rotate the pork chop 90 degrees halfway through. Flip the chop and grill the other side for an additional 4-6 minutes until the internal temperature reaches 145°F. If the chops are thicker than 3/4-inch, adjust cooking time accordingly while monitoring the thermometer.
  • Allow the pork chops to rest on a plate for five minutes before serving.
  • To serve, garnish the chops with grilled pineapple and pair with charred grilled Brussels sprouts!

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