Citrus and Fennel Brined Pork Chop

Servings: 6

Total time: 13 hours 20 minutes

INGREDIENTS

2 quarts orange juice (divided)

½ cup plus ½ teaspoon Diamond Crystal Salt Co.^™ Kosher Salt, divided

1 bay leaf

2 tablespoons fennel seeds

1 tablespoon peppercorns

1 teaspoon red chili flakes

1 orange, sliced

6 Boneless Pork Loin Chops (1-inch thick)

¼ cup unsalted butter (room temperature)

1 tablespoon fresh parsley (finely chopped)

1 tablespoon fresh thyme (finely chopped)

1 clove garlic (minced)

¼ cup olive oil

DIRECTIONS

Combine 1 quart of orange juice, ½ cup of salt, bay leaf, fennel seeds, peppercorns and chili flakes in a large saucepan over medium-high heat. Bring mixture to a boil, remove from heat, and stir in remaining orange juice and orange slices. Cover and refrigerate until cold, about 1 hour. Combine pork chops and brine in a large bowl. Cover with plastic wrap and refrigerate for 12 hours, or overnight.

Combine butter, parsley, thyme, garlic and remaining salt in a small bowl, and mix until combined. Scoop mixture onto plastic wrap and form into a 1-inch-thick log and tightly wrap ends to seal. Refrigerate until firm.

Preheat grill or grill pan over medium-high heat and brush grates with oil. Remove pork chops from brine, pat dry and discard brine. Coat each pork chop with olive oil, and grill until internal temperature reaches 145°, about 7-10 minutes per side. Allow to rest 10 minutes before serving. Top each pork chop with 1 tablespoon of herb butter and serve.