Grilled Orange and Smoked Paprika Brined Pork Chops with Basil Chimichurri

Ingredients

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

Directions

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.

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.

While grill preheats, combine 1/4 teaspoon kosher salt, the basil, parsley, garlic, vinegar, and olive oil in a small bowl. Set chimichurri aside.

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.