Peach-Orange Brined Pork Chops with Herb Rub Recipe - Low Carb & Healthy
Low carb recipe for Peach-Orange Brined Pork Chops with Herb Rub which belongs to the Pork and Lamb recipe category.
- 4 pork chops, totaling about 1 pounds (680 g)
- 1 bottle (16 ounces, or 480 ml) peach-flavored Fruit2O
- 1 tablespoon (18 g) salt
- teaspoon blackstrap molasses
- teaspoon orange extract
- 1 clove garlic
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon ground rosemary
- teaspoon ground or rubbed sage
- teaspoon dried marjoram
- teaspoon cayenne
In a flat, shallow dish?a large glass casserole dish is perfect?combine the Fruit2O, salt, molasses, and orange extract.
Stir until the salt is dissolved.
(Heating helps with this?you can open the bottle of Fruit2O and microwave it in a separate bowl for a minute before pouring it in the dish or you can microwave the whole batch of brine, if your dish is microwavable.
Neither is essential, it just helps the salt dissolve.
) Place the chops in the brine (make sure it's cooled to lukewarm first), make sure they're submerged, and stick the whole thing in the fridge.
Let them sit for about 3 hours.
Okay, time to grill your pork.
First start your grill heating?set a gas grill to medium-high; with a charcoal grill you'll want to let your coals cook down to a medium heat.
Crush the garlic and mix it with the olive oil in a small dish.
In another dish combine the rosemary, sage, marjoram, and cayenne.
Then pull the chops out of the brine and put them on a plate; discard the brine.
Pat the chops dry.
Rub them all over with the garlic and olive oil mixture, then the herb mixture.
Grill chops about 12 minutes per side or until there's no pink left in the center and then serve.
Each serving will have 1 gram of carbohydrate, a trace of fiber, 26 grams of protein.