Herb-brined and grilled pork chops with lemon
Savor the flavors of perfectly herb-brined and grilled pork chops with lemon. This delightful recipe combines thyme, garlic, and a touch of brown sugar for savory chops that leave a lasting impression. Easy to follow and utterly delicious!
Cook time 20 min
Prep time 20 min
Ingredients:
3/4 cup water3 tbsp salt
2 tbsp fresh thyme
2 tbsp brown sugar
2 tsp black pepper
4 garlic cloves
4 pork fillet
2 tsp bay leaf
1/2 lemon
Herb-brined and grilled pork chops with lemon is a delightful dish that combines the rich, savory flavors of the brine with the fresh, zesty brightness of lemon. This recipe ensures that the pork chops stay moist, tender, and full of aromatic goodness. Perfect for a weekend barbecue or a special dinner, this dish is bound to impress your family and friends.
Instructions:
- In a medium bowl, combine 3/4 cup water, 3 tbsp salt, 2 tbsp chopped fresh thyme, 2 tbsp brown sugar, and 2 tsp freshly ground black pepper. Stir until the salt and sugar are fully dissolved.
- Add the minced garlic cloves and crushed bay leaves to the brine solution.
- Place the pork fillets in a large resealable plastic bag or a shallow dish.
- Pour the brine mixture over the pork fillets, ensuring they are fully submerged. Add the lemon slices to the brine.
- Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours and up to 4 hours for best results.
- Preheat your grill to medium-high heat (about 375-450°F or 190-230°C).
- Remove the pork fillets from the brine and pat them dry with paper towels. Discard the brine and lemon slices.
- Lightly oil the grill grates to prevent sticking.
- Place the pork fillets on the preheated grill.
- Grill the pork fillets for approximately 4-6 minutes per side, or until they reach an internal temperature of 145°F (63°C) using a meat thermometer. The cooking time can vary based on the thickness of your pork fillets.
- Once the pork fillets are cooked through, transfer them to a plate and let them rest for about 5 minutes. This allows the juices to redistribute for a more flavorful and tender chop.
- Serve the herb-brined and grilled pork chops warm, garnished with additional thyme and a fresh lemon wedge, if desired.
Tips:
- Properly brine the pork chops: Ensure the pork chops are fully submerged in the brine and refrigerate for at least 4 hours, or overnight if possible, for maximum flavor infusion.
- Preheat the grill: Make sure your grill is preheated to medium-high heat before placing the pork chops on it. This helps to sear the chops and lock in the moisture.
- Use a meat thermometer: To ensure the pork chops are cooked to perfection, use a meat thermometer. Pork should be cooked to an internal temperature of 145°F (63°C) and allowed to rest for 3 minutes before serving.
- Slice the garlic thinly: Thin slices of garlic will disperse their flavor more evenly throughout the brine, ensuring every bite of the pork chop is infused with its aromatic quality.
- Cut and squeeze the lemon: Just before serving, squeeze fresh lemon juice over the grilled pork chops for an extra burst of flavor. You can also zest the lemon and add it to the brine for additional citrus notes.
With a blend of fragrant herbs and a zing of lemon, these herb-brined and grilled pork chops offer a palate-pleasing experience. This cooking method ensures juicy, flavorful meat that pairs well with a variety of side dishes. Perfect for any occasion, this recipe will undoubtedly become a favorite in your culinary repertoire.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 44g
Carbohydrates 7g
Fiber 0.89g
Sugar 4.74g
Fat 4.40g
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