Best 6 Orange Brined Pork Chops With Herb Rub Recipes

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**Orange Brined Pork Chops with Herb Rub: A Flavorful and Succulent Delight**

Welcome to a culinary journey filled with tantalizing flavors and succulent textures. This article presents a centerpiece dish that is sure to impress your taste buds—Orange Brined Pork Chops with Herb Rub. These pork chops undergo an aromatic transformation as they soak in a citrusy orange brine, infusing them with a burst of zesty flavors. The herb rub, a harmonious blend of aromatic herbs, adds a savory dimension that complements the sweetness of the oranges. As the pork chops sizzle on the grill or pan, their edges caramelize, creating a delightful crust that seals in the tender and juicy meat. Whether you prefer a quick skillet sear or a leisurely grill session, this recipe caters to your cooking preference. Alongside the main event, you'll also discover a delightful medley of complementary recipes to elevate your meal. From a vibrant orange sauce to a refreshing fennel and apple slaw, each recipe is carefully curated to enhance the flavors and textures of the pork chops. Get ready to embark on a culinary adventure that will leave you craving for more.

Here are our top 6 tried and tested recipes!

ORANGE PORK



Orange Pork image

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

Steps:

  • Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

PORK RUB RUBBED AND BAKED PORK CHOPS



Pork Rub Rubbed and Baked Pork Chops image

Quick pork rub brings the flavor to these oven-baked pork chops.

Provided by Ron Perry

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons paprika
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
6 pork chops

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
  • Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g

HERB-BRINED PORK CHOPS



Herb-brined pork chops image

Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main

Provided by Richard Corrigan

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 8

6 pork chops
140g demerara sugar
200g sea salt
1 tbsp pink peppercorns
1 tbsp juniper berries
1 tbsp coriander seeds
2 bay leaves
2 thyme sprigs

Steps:

  • Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
  • Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 2 milligram of sodium

HERBED PORK CHOPS WITH HOMEMADE RUB



Herbed Pork Chops with Homemade Rub image

The homemade herb blend really perks up the pork chops!

Provided by eatnlight

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 15m

Yield 4

Number Of Ingredients 11

⅓ cup dried parsley
¼ cup dried marjoram
¼ cup dried thyme
3 tablespoons rubbed sage
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 boneless pork loin chops
2 teaspoons vegetable oil, or to taste
1 tablespoon canola oil

Steps:

  • Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
  • Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
  • Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 311.8 calories, Carbohydrate 11.7 g, Cholesterol 63.1 mg, Fat 18.6 g, Fiber 4.3 g, Protein 25.7 g, SaturatedFat 5.2 g, Sodium 640.9 mg, Sugar 2.5 g

TEXAS-RUBBED AND BRINED PORK CHOPS



Texas-Rubbed and Brined Pork Chops image

Provided by Elizabeth Karmel

Categories     Pork     Marinate     Backyard BBQ     Dinner     Lunch     Pork Chop     Summer     Tailgating     Grill     Grill/Barbecue     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Brine:
4 cups apple cider
1 cup Morton kosher salt
1/2 cup dark brown sugar
2 bay leaves, crumbled
1 teaspoon black peppercorns
1 teaspoon whole cloves
4 cups ice cubes or cold water
Meat:
1 (4-5 pound) center-cut pork loin, bone-in
2 to 4 tablespoons olive oil
Rub:
1/4 cup Morton kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Oak or apple wood chips, soaked

Steps:

  • Grilling Method: Indirect/Medium Heat
  • Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
  • Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
  • Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
  • Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
  • Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
  • Cut pork loin into thick (double-cut) chops and serve.

GRILLED PORK CHOPS WITH HERB RUB



Grilled Pork Chops With Herb Rub image

Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.

Provided by P48422

Categories     Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 cups water
1/4 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon molasses
1 cup ice cube
4 bone in pork chops, about 3/4 to 1 inch thick (about 3 lbs. total)
1 tablespoon chopped garlic
1 tablespoon crushed fennel
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
2 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper

Steps:

  • To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
  • Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
  • When the brine is cold, add the chops.
  • Refrigerate for at least 4 hours, but no more than 6.
  • Remove the chops from the brine, dry completely with paper towels.
  • Discard the brine.
  • In a small bowl, combine the rub ingredients and mix well.
  • Lightly rub the mixture into both sides of each pork chop.
  • If using a gas grill, set one side on low, the other medium high.
  • If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
  • When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
  • Sear the chops over the hot area for about 1 1/2 minute.
  • per side, then move them to the less hot areas.
  • Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
  • (about 3 minutes more per side).
  • Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
  • NOTE: You could cook this chops inside in a frying pan.
  • Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.

Nutrition Facts : Calories 413.6, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 8070, Carbohydrate 19.1, Fiber 0.6, Sugar 16.1, Protein 41.6

Tips:

  • Choose the right pork chops: Look for thick-cut, bone-in pork chops for the best flavor and juiciness.
  • Brine the pork chops: Brining the pork chops in a mixture of orange juice, water, salt, and sugar helps to tenderize and flavor the meat.
  • Use a flavorful herb rub: The herb rub used in this recipe is a great way to add extra flavor to the pork chops. You can use your favorite herbs or adjust the measurements to taste.
  • Cook the pork chops over medium heat: Cooking the pork chops over medium heat helps to prevent them from drying out.
  • Use a meat thermometer: To ensure that the pork chops are cooked to perfection, use a meat thermometer to check the internal temperature. The pork chops should be cooked to an internal temperature of 145 degrees Fahrenheit.

Conclusion:

Orange-brined pork chops with herb rub are a delicious and easy-to-make dish that is perfect for any occasion. The orange brine helps to tenderize and flavor the pork chops, while the herb rub adds a delicious crust. Serve the pork chops with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

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