Recipe Details - OnlineCook

April 29, 2025

Brining is a simple way of ensuring that your pork chops are especially moist. Grill masters use this technique with great results, and so can you. Here, the salty sweet brine is deeply flavored with brown sugar, citrus, and smoked paprika. You can let your chops soak up the seasonings for as little as 1 hour or up to 24 hours. The recipe is designed especially for the Yummly Smart Thermometer, but if you don’t have one, check the meat's temperature using an instant-read. The recipe is a Yummly original created by David Bonom.

13 Ingredients

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

OnlineCook

Ingredients

Servings

Warning0 allergens identified

Instructions

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.

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Citrus Brine Magic 🍊
For maximum flavor penetration, use freshly zested and squeezed orange juice in the brine, ensuring the zest is finely grated to release essential oils.
Paprika Layering Technique 🌶️
Toast the smoked paprika in a dry skillet for 30 seconds before adding to the brine to intensify its smoky depth and aromatic profile.
Chimichurri Texture Trick 🌿
Chop herbs by hand instead of using a food processor to maintain a rustic texture and prevent bruising of delicate basil and parsley leaves.
Brine Time Optimization 🕰️
For the most tender result, brine pork chops between 4-8 hours - shorter times risk under-seasoning, while longer times can make meat too salty.
Grill Marks Mastery 🔥
Pat pork chops completely dry before grilling and oil the grates to ensure perfect caramelization and beautiful cross-hatch grill marks.