- Meat and poultry
- Cuts of pork
- Pork chop
This mouth-watering and unique dish results in tender, flavourful pork chops accompanied by a tangy and sweet grapefruit relish.
6 people made this
- 950ml water
- 500ml orange juice
- 145g salt
- 110g light brown soft sugar
- 1 tablespoon garlic granules
- 1 tablespoon dried oregano
- 1 1/2 teaspoons ground thyme
- 4 boneless pork chops
- 2 grapefruits, juiced
- 4 tablespoons dark brown soft sugar
- 1 tablespoon red chilli flakes
- 1 grapefruit, peeled and sectioned
- salt and black pepper to taste
MethodPrep:20min ›Cook:40min ›Extra time:1hr marinating › Ready in:2hr
- Whisk together the water, orange juice, 145g salt, light brown soft sugar, garlic granules, oregano and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with cling film and brine in the refrigerator for 1 hour.
- Heat grapefruit juice, 4 tablespoons dark brown soft sugar and red chilli flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to the boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
- Preheat the grill and set the rack about 15cm from the heat source.
- Remove the pork chops from the brine and pat dry. Place the pork chops on a baking tray lined with aluminium foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Grill for 7 to 10 minutes on each side and the pork is no longer pink in the centre. An instant-read thermometer inserted into the centre should read 70 degrees C.
- Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
Reviews & ratingsAverage global rating:(4)
Reviews in English (2)
by the Tower Chef
The relish is great, but the chops were dry. I had grapefruit juice and oranges, so I used grapefruit juice instead of OJ for the brine, and orange sections instead of grapefruit for the relish.-07 Mar 2011
Oddly, my review is the exact opposite of the previous reviewers: the pork was good and the relish was awful. It may have something to do with the fact that the previous reviewer reversed the use of orange and grapefruit. I also halved the salt. I think this would probably be excellent if the grapefruit was omitted altogether and oranges used in their place.-22 May 2012