These pork chops marinated in a brine with fresh lemon juice and basil are deliciously light, flavorful and juicy. Use the brine on grilled chicken too!
I first posted these Lemon-Basil Grilled Pork Chops back in June 2011 when I was writing the recipes for my cookbook. I have to say that I'm really enjoying revisiting some of my early experiments to make again for my family. This recipe is no exception.
In fact, I know several people that have told me they use this recipe all the time and have even used the brine marinade with chicken and beef and it came out perfectly every time.
I also like to see how my photography skills have improved over the last three years. I mean just look at how bad this shot was. No wonder only 205 people clicked on the recipe!
In any event, I've said it before that brining your meat prior to grilling really helps keep it moist and juicy; especially for people like me who tend to overcook things on the grill.
This recipe for Lemon-Basil Grilled Pork Chops is so easy too.
How do you make Lemon Basil Grilled Pork Chops?
For this recipe you'll need pork chops, granulated sugar, Kosher salt, pepper, fresh basil, lemon zest and juice. First, trim any visible fat from your pork chops.
In a small bowl combine the water, sugar and salt and whisk until it dissolves. Next, add the basil, lemon zest and juice, and pepper; mix well.
Add the pork chops to a resealable plastic bag and pour in the brine mixture; then refrigerate for 2 hours.
Take the pork out of the refrigerator approximately 15 minutes prior to cooking so that the meat comes to room temperature; discard the marinade.
Heat the grill and cook the pork chops until the internal temperature reaches a minimum of 145 degrees.
Time may vary depending on how high of a temperature your grill is set and also how thick the pork chops are.
These Lemon Basil Grilled Pork Chops are one of our favorite Summer meals and go great with Lemon-Basil Three Bean Salad. ~Enjoy!
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Lemon-Basil Grilled Pork Chops
Ingredients
- 4- (6-ounce) bone-in pork chops
- ¾ cup water
- 2 tablespoons granulated sugar
- 2 tablespoons kosher salt
- ¼ cup chopped fresh basil
- 1 lemon (zest and juice)
- ¼ teaspooon black pepper
Instructions
- Trim any visible fat from your pork chops.
- In a small bowl combine the water, sugar and salt and whisk until it dissolves.
- Add basil, lemon zest and juice, and pepper. Mix well.
- Add the pork chops to a resealable plastic bag and pour in the brine mixture; then refrigerate for 2 hours.
- Take the pork out of the refrigerator approximately 15 minutes prior to cooking so that the meat comes to room temperature; discard the marinade.
- Heat the grill and cook the pork chops until the internal temperature reaches a minimum of 145 degrees.
Nutrition
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