Citrus Brined Pork Chop Recipe

Prepare the Brine

In a large bowl, combine water, salt, brown sugar, orange zest, lemon zest, crushed garlic, black peppercorns, and thyme. Stir until salt and sugar dissolve.

Brine the Chops

Submerge the pork chops in the brine and refrigerate for at least 4 hours or overnight.

Sear the Chops

Remove pork chops from brine, rinse under cold water, and pat dry. Season with salt and pepper. Heat a skillet over medium-high heat and sear the chops for 4-5 minutes on each side until golden brown.

Finish Cooking

Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10-15 minutes until the internal temperature reaches 145°F (63°C).

Cook the Grits

Bring water and salt to a boil in a saucepan. Gradually whisk in grits and reduce heat to low. Cook, stirring occasionally, for about 20-25 minutes until thickened.

Add Cream and Cheese

Stir in heavy cream, butter, and cheddar cheese until creamy and smooth. Adjust seasoning if necessary.

Sauté Onions and Garlic

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add minced garlic and cook for another minute.

Cook the Greens

Add chopped collard greens, chicken broth, apple cider vinegar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until greens are tender.

Cook the Peaches

In a saucepan, combine sliced peaches, sugar, and vinegar. Cook over medium heat until the mixture thickens and becomes syrupy, about 15-20 minutes. Add a pinch of salt.