TLC Cooking "Emeril's Orange Blossom Honey-brined Pork Chops"

Emeril's Orange Blossom Honey-brined Pork Chops

Planet Green

YIELD 4 servings

INGREDIENTS

8 cups	cool water
½ cup plus 2 tablespoons	kosher salt
2 cups	orange blossom honey
1	orange, cut in half
½ bunch	of thyme
1 tablespoon, plus 1/8 teaspoon	freshly ground black pepper
1	white onion, thinly sliced
1 tablespoon	ground cloves
2 tablespoons	olive oil
¼ teaspoon	salt
Four bone-in pork chops, about 12 ounces each

PREPARATION:

Method

Place the water, salt and honey in a large bowl. Squeeze the juice from the oranges and
add the peel, thyme, pepper, onion, cloves, onion and salt. Submerge the pork chops in the brining liquid and marinate for 6 hours, refrigerated. Remove from the refrigerator and pat the chops dry with paper towels. Discard the brine.
Preheat a grill or grill pan to medium high. Place the chops on the grill and leave them undisturbed for 7 minutes. Turn the chops and continue cooking an additional 7 minutes or until a thermometer inserted into the thickest part of the chop registers 150 degrees F. Remove to a warmed plate and cover with foil. Let side for 10 minutes before serving.
Editor's Note: Look for hormone-free pork, and local honey to help save the bees.

This recipe appears in: Pork

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