Citrus-Brined Grilled Pork Chops

Directions

In a medium pot, combine the onion, garlic, salt, honey, peppercorns, orange, lime, and lemon. Add two cups of water and bring to a slight simmer over medium-high heat. Stir until the honey and salt are dissolved. Remove from heat and add ice to chill the mixture to at least room temperature.

Once cool, transfer the brine to a large dish and add the pork chops. The pork chops should be covered by the brine. If they aren’t, use a small plate or bowl to keep them in the brine. Cover and refrigerate for at least 60 minutes, but longer is preferable. Don’t let them brine for longer than 24 hours—otherwise the proteins in the pork will start to cure and you’ll end up with something closer to ham.

When ready to grill, remove pork chops from the brine and pat dry with paper towels. Stir together the spices for the rub in a small bowl, and season the pork chops liberally with the rub.

Preheat grill to medium-high heat and rub the grill grates with some neutral oil on a clean rag to prevent sticking.

Place the pork chops on grill and grill for 5 to 6 minutes on the first side. If you'd like pretty cross-hatched grill marks, rotate the pork chop 90-degrees after 3 minutes. Flip pork chop and cook on the second side for another 4 to 6 minutes. The pork chops are done when an instant read thermometer inserted in the thickest part of the chops registers 145 degrees F. . If your pork chops are thicker than 3/4-inch, they will need a few minutes longer on the grill and you’ll have to watch the thermometer until they are done.

Transfer the cooked chops to a plate and let them rest for about five minutes before serving. Serve! Slice and serve the chops with grilled fruit such as pineapple and a green side such as grilled Brussels sprouts !.