Boneless center cut pork chops marinated in a brine of water, sugar, salt, oranges and fresh thyme; then grilled are super juicy and delicious.
I first shared this recipe in 2011 when I first started this blog, but I was on another platform at the time. When I revised the website and moved content over, I thought everything transferred properly.
My recent accident; which has caused me to be immobile for the next few months, has allowed me to revisited some old posts where I found that some were missing..Yikes!
Since I can’t experiment with new recipes for a while, I thought I’d re-share some of these older ones. The pictures might not be as good; however, the content is what matters right? And these Orange Thyme Grilled Pork Chops were delicious!
How do you make Orange Thyme Grilled Pork Chops?
For this recipe you’ll need boneless pork chops, water, granulated sugar, Kosher salt, orange and fresh thyme.
Start by trimming any visible fat from the pork chops; then add to a resealable plastic bag. In a bowl combine all of the remaining ingredients and whisk until the sugar and salt have dissolved.
Add the liquid brine to the bag and refrigerate for 2-6 hours. Remove the pork chops and discard the brine. Finally grill over medium heat flipping halfway to an internal temperature between 145 degrees F to 160 degrees F; which is approximately 8-12 minutes.
I cook ours to 145 degrees F; then allow to rest 5 minutes before serving. I haven’t made these Orange Thyme Grilled Pork Chops in quite a while, but they’ll definitely be on our Summer grilling menu soon.
Bringing makes your meat or poultry super juicy; especially when grilling. Some of our favorite brining recipes are Grilled Chicken in a Lime Sea Salt Brine, Corona Grilled Pork Chops and Apple Cider Brined Roasted Chicken.
Serve these pork chops with Orange-Cinnamon Mashed Potatoes and Lemon Thyme Stuffed Zucchini. ~Enjoy!
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Ingredients
- 4- (4-ounce) boneless center cut pork chops
- 3/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons Kosher salt
- 1 tablespoon fresh thyme, removed from stem
- 1 Navel orange, juice and zest
Instructions
- Start by trimming any visible fat from the pork chops; then add to a resealable plastic bag.
- In a bowl combine all of the remaining ingredients and whisk until the sugar and salt have dissolved.
- Add the liquid brine to the bag and refrigerate for 2-6 hours.
- Remove the pork chops and discard the brine. Finally grill over medium heat flipping halfway to an internal temperature between 145 degrees F to 160 degrees F; which is approximately 8-12 minutes.
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