Brined Pork Chops With Gremolata

Pork chops just got a serious upgrade! By brining these babies in a flavorful mix of herbs and spices, we’re talking tender, juicy, and packed with flavor.

Then, we’re topping them off with a zesty gremolata that adds a bright, refreshing twist.

It’s a match made in heaven, folks!

Ready Time

9 hrs

Yields

6 servings

Ingredients

For the brine:
1 cup kosher salt
1 cup brown sugar
1 gallon water
1/4 cup pink curing salt (optional, but recommended for food safety)
6 sprigs fresh thyme
6 sprigs fresh rosemary
2 cloves garlic, smashed
1 tablespoon black peppercorns
1 tablespoon coriander seeds
For the pork chops:
6 (1 1/2 pounds) pork chops, 1 1/2 inches thick
For the gremolata:
1 cup fresh parsley leaves and stems
1/2 cup fresh mint leaves
2 cloves garlic, minced
2 lemons, zested and juiced
1/2 cup olive oil
Salt and pepper

Instructions

Start by preparing the brine. In a medium saucepan, combine the kosher salt, brown sugar, pink curing salt (if using), thyme, rosemary, garlic, black peppercorns, and coriander seeds.

Add the gallon of water and bring to a boil over high heat, stirring until the sugar and salts have dissolved.

Remove from heat and let cool to room temperature. Once the brine has cooled, place the pork chops in a large container or zip-top plastic bag that can fit in your refrigerator.

Pour the cooled brine over the pork chops, making sure they are completely submerged.

Seal the bag or cover the container with plastic wrap. Refrigerate for at least 2 days or up to 4 days.

After the brining period, remove the pork chops from the brine and pat them dry with paper towels.

Let them sit at room temperature for 30 minutes before cooking. Preheat a grill or grill pan to medium-high heat.

Cook the pork chops for 5-7 minutes per side, or until they reach an internal temperature of 145°F.

Let the cooked pork chops rest for 5 minutes before slicing. While the pork chops are cooking, prepare the gremolata.

In a food processor, combine the parsley, mint, garlic, lemon zest, lemon juice, and a pinch of salt and pepper.

Process until the mixture is well combined and slightly chopped. With the processor running, slowly pour in the olive oil through the top.

Process until the gremolata is well combined and has a slightly thick consistency.

Serve the sliced pork chops with a spoonful of the gremolata on top.

Notes

Make sure to use a food-safe container and utensils when brining the pork chops to avoid contamination. Use fresh herbs for the brine and gremolata for the best flavor.

Pink curing salt is optional but recommended for food safety, especially if you’re new to curing meats.

Keep the brine refrigerated at a temperature of 40°F or below to prevent bacterial growth. Let the brine cool to room temperature before adding the pork chops to prevent cooking the meat.

Don’t overcrowd the container or bag with the pork chops – make sure they fit in a single layer to ensure even brining.

After brining, pat the pork chops dry with paper towels to remove excess moisture before cooking. Use a meat thermometer to ensure the pork chops reach a safe internal temperature.

For a more consistent sear, make sure the grill or grill pan is hot before adding the pork chops.

Let the cooked pork chops rest for a few minutes before slicing to allow the juices to redistribute. Gremolata can be made ahead and stored in the refrigerator for up to a week.

You can adjust the amount of garlic and herbs in the gremolata to taste.

This recipe is perfect for a crowd – make it for your next dinner party or special occasion.