Grilled Pork Chops with Ladorigano Sauce

Ingredients

water

12 cup

kosher salt

168 g

brown sugar

1 cup

garlicpeeled

6 clove

orangesliced

2 large

cinnamon stick

8 stick

whole clove

20 clove

peppercornmixed

40 peppercorn

bay leaf

10 leaf

pork chopbone-in, 1 1/2-inch thick

Veganextra-firm tofu pressed and cut into chopspress first, sear longer for color

8 chop3 lb

extra virgin olive oil

to taste

lemon juice

2/3 cup

dried oregano

3 tsp

Method

1. 01Combine water, kosher salt, brown sugar, garlic, orange, cinnamon sticks, cloves, peppercorns, and bay leaves in a saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer 10 minutes, stirring occasionally until salt and sugar dissolve.15 min
2. 02Remove from heat and cool the brine in an ice bath or refrigerate until room temperature, about 30 minutes to 1 hour.45 min
3. 03Submerge pork chops in cooled brine, ensuring fully covered. Cover and refrigerate 2 to 12 hours, ideally 3 to 4 hours.3 hr
4. 04Preheat grill to medium-high heat (400°F). For gas, set one side high and one medium-low. For charcoal, bank coals on one side for two zones. Clean grates.10 min
5. 05Remove pork chops from brine and pat dry. Drizzle both sides with olive oil.
6. 06Place chops on grill. On gas, close lid and cook 5 to 6 minutes per side. On charcoal, sear directly over coals on both sides, then move to indirect heat and cover. Grill until internal temperature reaches 145°F, about 10 to 12 minutes total.
7. 07Remove chops from grill and rest uncovered 5 minutes.5 min
8. 08Whisk lemon juice, olive oil, salt to taste, and oregano in a small bowl until emulsified.
9. 09Drizzle ladorigano sauce over rested pork chops and serve.