Grilled pork chops with grapefruit relish

    2 hours

    This mouth-watering and unique dish results in tender, flavourful pork chops accompanied by a tangy and sweet grapefruit relish.

    6 people made this

    Serves: 4 

    • 950ml water
    • 500ml orange juice
    • 145g salt
    • 110g light brown soft sugar
    • 1 tablespoon garlic granules
    • 1 tablespoon dried oregano
    • 1 1/2 teaspoons ground thyme
    • 4 boneless pork chops
    • 2 grapefruits, juiced
    • 4 tablespoons dark brown soft sugar
    • 1 tablespoon red chilli flakes
    • 1 grapefruit, peeled and sectioned
    • salt and black pepper to taste

    Prep:20min  ›  Cook:40min  ›  Extra time:1hr marinating  ›  Ready in:2hr 

    1. Whisk together the water, orange juice, 145g salt, light brown soft sugar, garlic granules, oregano and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with cling film and brine in the refrigerator for 1 hour.
    2. Heat grapefruit juice, 4 tablespoons dark brown soft sugar and red chilli flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to the boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
    3. Preheat the grill and set the rack about 15cm from the heat source.
    4. Remove the pork chops from the brine and pat dry. Place the pork chops on a baking tray lined with aluminium foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Grill for 7 to 10 minutes on each side and the pork is no longer pink in the centre. An instant-read thermometer inserted into the centre should read 70 degrees C.
    5. Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    The relish is great, but the chops were dry. I had grapefruit juice and oranges, so I used grapefruit juice instead of OJ for the brine, and orange sections instead of grapefruit for the relish.  -  07 Mar 2011  (Review from Allrecipes US | Canada)


    Oddly, my review is the exact opposite of the previous reviewers: the pork was good and the relish was awful. It may have something to do with the fact that the previous reviewer reversed the use of orange and grapefruit. I also halved the salt. I think this would probably be excellent if the grapefruit was omitted altogether and oranges used in their place.  -  22 May 2012  (Review from Allrecipes US | Canada)