Sea Salt And Citrus Brined Grilled Pork Chops Recipes

Steps:

• Boil one cup of the water and stir in the salt and honey to dissolve. Add this to the remaining cold water.
• Add the juices, zest and spices and stir to combine. Chill in fridge until mixture is cool. (a quicker method to cool the brine is to add a few ice cubes.)
• Place the chops in a non-reactive container and pour the brine over.
• Place in fridge and allow the meat to brine for 6-12 hrs.
• About 30 min. before you're ready to cook, take the chops out of the fridge, rinse them well and let them sit at room temp.
• Heat a grill, grill pan or heavy skillet over med-hi heat. Add a light coating of oil to the grill or grill pan, or brush the chops with oil. Put them on the grill or the pan and cook for approximately 4-5 min. per side(or until your preferred level of doneness.)

Steps:

• 1. BRINE OVERNIGHT: At least 12 hours no more than 24 as long as it is pork chops. --- Prepare your brine and put your rinsed off chops down inside container and seal shut. Refrigerate.
• 2. Remove chops and rinse them. Then drizzle with olive oil and pat on your mixed herbs & seasonings. Let sit for 1/2 hour or so and then grill till perfection.
• 3. I served with a salad and mashed potatoes but would pair well with almost any side dishes.

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

Steps:

• Set grill to medium heat.
• Clean and remove shell from shrimp (leaving tail on).
• In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
• Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
• Place packet on grill and allow to cook 6 to 8 minutes.
• Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
• Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.