Grilled Pork Chops with Orange Glaze

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  • Level: Easy
  • Total: 3 hr 5 min
  • Prep: 20 min
  • Inactive: 2 hr 20 min
  • Cook: 25 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.
  3. 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.
  4. Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.
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