Citrus-Brined Grilled Pork Chops

A chilled citrus brine adds flavor before these pork chops reach the grill. Finish them with cumin, paprika, and black pepper, then use the cooler side of the grill to cook them gently after searing.

Ingredients

Brine

• 2 cups cold water

• 1/4 cup white vinegar

• 1/4 cup Morton’s kosher salt

• 1/4 cup packed brown sugar

• 3 tablespoons black peppercorns

• 2 tablespoons dried oregano

• 2 bay leaves

• 1 small yellow onion, quartered

• 4 garlic cloves, smashed

• 2 limes, quartered

• 1 orange, quartered

• 4 cups ice

Pork chops and seasoning

• 4 bone-in pork rib chops

• Up to 1 1/2 teaspoons Morton’s kosher salt, to taste

• 1 teaspoon ground cumin

• 1/2 teaspoon black pepper

• 1/4 teaspoon sweet paprika

• Pinch of cayenne pepper, optional

• 1 tablespoon vegetable oil, plus more for the grill

Directions

1. Boil the brine ingredients except ice, squeezing in the citrus juice and adding the peels. Cool off heat for 30 minutes, stir in the ice, then chill completely.

2. Submerge the pork chops in the cold brine. Cover and refrigerate for approximately 1 hour.

3. Remove the chops, brush away any clinging aromatics, and pat dry with paper towels. Discard the used brine.

4. Prepare the grill with one hot side, approximately 400°F, and one side without direct heat. Lightly oil the grate.

5. Combine the cumin, pepper, paprika, optional cayenne, and your preferred amount of salt. Because the chops have been brined, use less salt if desired.

6. Coat the chops with the tablespoon of oil and distribute the seasoning over both sides.

7. Sear over direct heat for approximately 4 minutes per side.

8. Move the chops to the cooler side and close the lid. Continue cooking until the thickest part reaches 145°F, avoiding the bone when checking. This may take another 15–20 minutes; begin checking earlier for thinner chops.

9. Transfer to a clean platter and let rest for 5 minutes before serving.

Recipe sources: Simply Recipes’ grilled pork chops and pork chop brine.