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Orange-Brined Pork Chops with Herb Rub

  • 4servings
  • 395minutes
  • 370calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups water

  2. 1/4 cup kosher salt

  3. 1/4 cup firmly packed brown sugar

  4. 1 tablespoon grated orange peel

  5. 4 (1 1/4-inch-thick) bone-in pork loin chops

  6. 1 tablespoon brown sugar

  7. 1 teaspoon crushed dried rosemary leaves

  8. 1/2 teaspoon dried sage leaves

  9. 1/2 teaspoon dried marjoram

  10. 1/4 teaspoon garlic powder

  11. 1/8 teaspoon ground red pepper (cayenne)

Instructions Jump to Ingredients ↑

  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.

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