Ingredients
4
4 servings
- •4 cups water
- •2 cups orange juice
- •½ cup salt
- •½ cup light brown sugar
- •1 tablespoon garlic powder
- •1 tablespoon dried oregano
- •1 ½ teaspoons ground thyme
- •4 boneless pork chops
- •2 grapefruits, juiced
- •¼ cup brown sugar
- •1 tablespoon red pepper flakes
- •1 grapefruit, peeled and sectioned
- •salt and black pepper to taste
Instructions
- Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
- Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
Nutritional Facts
Per 4 servings
- Calories: 478
- Carbohydrate: 80g
- Fat: 6g
- Fiber: 5g
- Protein: 28g
- Sugar: 68g
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