Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri Recipe | Yummly
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Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri

Lori Donnelly: "Well I cheated and used Epicure’s Chimmichurri sa…" Read More
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Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri

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Brining is a simple way of ensuring that your pork chops are especially moist. Grill masters use this technique with great results, and so can you. Here, the salty sweet brine is deeply flavored with brown sugar, citrus, and smoked paprika. You can let your chops soak up the seasonings for as little as 1 hour or up to 24 hours. The recipe is designed especially for the Yummly Smart Thermometer, but if you don’t have one, check the meat's temperature using an instant-read. The recipe is a Yummly original created by David Bonom.


  • 2 cups orange juice
  • 1/2 cup packed brown sugar (light or dark)
  • 1/3 cup kosher salt
  • 2 Tbsp. smoked paprika
  • finely grated orange zest (from 1 orange)
  • 2 cups ice cubes
  • 4 bone-in pork chops (each 3/4 inch thick and 8 to 10 ounces)
  • 1/4 tsp. kosher salt
  • 1/3 cup chopped fresh basil
  • 1/4 cup flat-leaf parsley (chopped)
  • 1 garlic cloves (minced)
  • 1 Tbsp. red wine vinegar
  • 1/3 cup extra-virgin olive oil
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    1. Combine the orange juice, brown sugar, 1/3 cup kosher salt, paprika, and orange zest in a small saucepan. Heat over medium heat, stirring, until sugar and salt dissolve, about 2 minutes. Open up a zip-top plastic bag into a medium bowl. Add orange juice brine and ice cubes. When brine is cool, add pork chops and seal bag, pressing out air. Refrigerate 1 to 24 hours.
    2. Preheat a grill for high heat (450° to 550°). Drain pork chops, pat dry with paper towels, and set on a plate. Let stand at room temperature 20 minutes.
    3. While grill preheats, combine 1/4 teaspoon kosher salt, the basil, parsley, garlic, vinegar, and olive oil in a small bowl. Set chimichurri aside. Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into a pork chop until the metal is completely covered.
    4. Grill chops 2 minutes with the lid closed, then rotate 1/4 turn. Grill 2 minutes longer. Turn chops over (or flip when directed to by the thermometer app) and cook 2 minutes; rotate chops 1/4 turn. Grill until chops are as done as you like, 1 to 2 minutes longer for medium (145°). Transfer pork chops to a serving platter and let rest 5 minutes. Serve topped with the basil chimichurri.
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    Reviewer Profile Image
    Lori Donnelly a year ago
    Well I cheated and used Epicure’s Chimmichurri sauce (it’s so good and easy) but I made this brine with fresh squeezed orange juice and they were amazing! Want more!!
    Reviewer Profile Image
    Rebecca W. a year ago
    turned out great would make again
    Reviewer Profile Image
    Bryan Reese a year ago
    Amazing dish. She seed tender and full of flavor. Would definitely do it again
    Reviewer Profile Image
    Tim a year ago
    Family loves them Didn’t change a thing. Great recipe!
    Reviewer Profile Image
    Jordan Waller 2 years ago
    easy to follow and delicious!
    Reviewer Profile Image
    Crystal 2 years ago
    Finger licking good!!! We used bone-in thighs as we didn't have any pork chops, but they were delish!
    Reviewer Profile Image
    sf 2 years ago
    Oh my god, amazing. Marinated for over 24 hours. Pan seared. Added fresh squeezed orange juice from the orange I zested to the chimi. Paired with quinoa, fresh asparagus and violet corn and fresh peaches.
    Reviewer Profile Image
    Paula Meehan 2 years ago
    The flavour of the marinade is incredible on the pork chops.
    Reviewer Profile Image
    Judith Runchel 2 years ago
    I was very impressed with the flavor of these pork chops and so were my guests Thank you!
    Reviewer Profile Image
    KB 2 years ago
    wonderful flavor and aroma. Grilling you can smell the Orange. Nice mildly sweet taste. Definitely making again.
    Reviewer Profile Image
    Dana Pinkava 2 years ago
    This was interesting. I had to add more red wine vinegar and parsley to the chimichurri.
    Reviewer Profile Image
    Ashley M. 2 years ago
    This was great! my first time brining and will do again! Pork was super tender and juicy and chimichurri added great flavor and freshness. Great summer grilling dish!
    Reviewer Profile Image
    Jenny M. 2 years ago
    Definitely keeping this recipe around
    Reviewer Profile Image
    Mary Can Cook 2 years ago
    I marinated and made according to recipe but I fried them in butter in my cast iron pan and they were delicious.