Brined Pork Chops with Gremolata

This recipe for brined pork chops with gremolata is a delicious and easy way to prepare pork chops that are full of flavor. The brine helps to keep the pork chops moist and juicy, while the gremolata adds a bright, fresh flavor. This dish can be easily adapted to your own taste by adding different herbs or spices to the gremolata.


  • 2-4 thick cut pork chops
  • Extra virgin olive oil
  • 5 cups water
  • 6 tablespoons sugar
  • 3 tablespoons Kosher salt
  • 3 bay leaves, crumbled
  • 1/2 teaspoon coriander seeds, lightly crushed
  • 1 sprig thyme
  • 4 strips of lemon peel


1. To make the brine, place one cup of water in a small saucepan and add the roughly crumbled bay leaves, coriander seeds, thyme, and lemon peel. Bring to a simmer and remove from heat. Let sit for a few minutes.

2. Add the remaining 4 cups of water. Stir in the sugar and salt until they are dissolved and the water is no longer cloudy.

3. Place pork chops in a freezer bag or marinade bag in a bowl and pour brine into the bag. Seal and refrigerate for 1 to 2 days (1 day for thin chops, 1-2 days for thick).

4. Remove chops from brine: A half hour (for thin chops) or an hour (for thick chops) before cooking, remove pork chops from brine and rinse off with cold water Pat dry 5 To prevent the  6 Sear both sides: Coat bottom of large skillet with oil Heat on medium to medium high Pat dry again 7 Lower heat & cook until done Internal temperature reads 145°F 8 Tent w/ foil & let rest: When done remove 9 Make gremolata by combining parsley 10 Sprinkle on pork chops

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Nutrition Facts

  • Serving size: 1 pork chop (6 oz)
  • Calories: 210
  • Fat: 10 g
  • Saturated fat: 3.5 g
  • Cholesterol: 70 mg
  • Sodium: 520 mg
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Sugar 1g
  • Protein 25g
Brined Pork Chops with Gremolata

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