Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri

Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri cover

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Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri

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Ingredients

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Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri

2 cups orange juice

½ cup packed brown sugar(light or dark)

⅓ cup kosher salt

2 tablespoons smoked paprika

orange zest(from 1 orange)

2 cups ice cubes

4 bone-in pork chops(each 3/4 inch thick and 8-10 ounces)

¼ tsp kosher salt

⅓ cup chopped fresh basil

¼ cup chopped flat-leaf parsley

1 clove garlic(minced)

1 tbsp red wine vinegar

⅓ cup extra-virgin olive oil

Combine the orange juice, brown sugar, 1/3 cup kosher salt, paprika, and orange zest in a small saucepan. Heat over medium heat, stirring, until sugar and salt dissolve, about 2 minutes. Open up a zip-top plastic bag into a medium bowl. Add orange juice brine and ice cubes. When brine is cool, add pork chops and seal bag, pressing out air. Refrigerate 1 to 24 hours.

Preheat a grill for high heat (450° to 550°). Drain pork chops, pat dry with paper towels, and set on a plate. Let stand at room temperature 20 minutes.

While grill preheats, combine 1/4 teaspoon kosher salt, the basil, parsley, garlic, vinegar, and olive oil in a small bowl. Set chimichurri aside. Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into a pork chop until the metal is completely covered.

Grill chops 2 minutes with the lid closed, then rotate 1/4 turn. Grill 2 minutes longer. Turn chops over (or flip when directed to by the thermometer app) and cook 2 minutes; rotate chops 1/4 turn. Grill until chops are as done as you like, 1 to 2 minutes longer for medium (145°). Transfer pork chops to a serving platter and let rest 5 minutes. Serve topped with the basil chimichurri.Preheat the oven to 350°F. Line a sheet pan with parchment paper.

Arrange chicken breasts on the parchment paper and sprinkle with salt and pepper. Bake until the juices run clear in the center (cut to test), 25-30 minutes.

While chicken is still hot, cut or tear it in half or thirds. Transfer half of the chicken to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to low and mix” until the chicken begins to shred into bite-size pieces. Remove the shredded chicken and repeat the process until all is shredded.

Use chicken immediately, or store in 3 (3-cup) portions: Place the shredded chicken in zip-top plastic bags and refrigerate for up to 2 days. Or freeze for up to 3 months.

Nutrition

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Tips & Tricks (5)

Brine Duration Sweet Spot ⏱️
For bone-in pork chops, aim for 4-8 hours of brining rather than the full 24 hours to avoid over-salting while maximizing moisture retention and flavor penetration.
Pat Dry Before Grilling 🧻
Remove chops from brine and pat completely dry with paper towels before grilling to achieve a perfect golden crust and prevent steaming on the grill.
Orange Zest Strategy 🍊
Reserve half your orange zest to sprinkle fresh on the finished chimichurri just before serving, preserving bright citrus notes that lose potency when cooked with the brine.
Two-Zone Grilling Technique 🔥
Use direct heat to sear the chops for 3-4 minutes per side, then move to indirect heat to gently finish cooking through without charring the paprika-spiced exterior.
Chimichurri Freshness Timing 🌿
Make your basil chimichurri no more than 30 minutes before serving to prevent the fresh herbs from oxidizing and turning dark, which diminishes both color and vibrant flavor.