Grilled Pork Chops with Orange Glaze

Total Time:
3 hr 5 min
20 min
2 hr 20 min
25 min

4 servings

  • Brine:
  • 1/2 cup kosher salt
  • 1 tablespoon smoked salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 cup honey
  • 4 tea bags black tea
  • 4 (6-ounce) bone-in pork chops
  • Glaze:
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cup white wine
  • 1 orange, zested and juiced
  • 1 tablespoon mirin
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons honey
  • Salt and pepper
  • For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.

  • Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.

  • For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.

  • Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

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Pairs Well With

Rich, buttery white wine

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