Yield
4 servings (serving size: 1 pork chop)

Soaking the pork chops in a brine keeps them moist as they cook. Use basil, instead of tarragon, if you prefer.

How to Make It

Step 1

Combine first 3 ingredients in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-top plastic bag. Add tarragon, rind, juice, and pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Step 2

Prepare grill.

Step 3

Remove pork from bag; discard marinade. Sprinkle pork evenly with pepper. Place pork on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness.

Ratings & Reviews

klem01's Review

ghouliegrrrl
March 05, 2012
Simple and delicious. We eat this during the week, but have also served for company. When we rent a cottage by the beach in the summer, we always make this.

sdonahue's Review

sprater1
September 07, 2011
Amazing - you can't mess these up! Sometimes on the verge of being too salty but I haven't tried adjusting the recipe yet. Get rave reviews and I can always rely on these being a quick and delish dinner for company.

ghouliegrrrl's Review

klem01
June 07, 2011
There's really no other way to describe this besides AMAZING. Of course, various enthusiastic expletives would be totally appropriate as well. Marinated for five hours simply because that's the timing I had available to me. Used fresh tarragon from the garden. And be sure to use the fresh tarragon, even if you have to climb mountains to get it...the flavor is outstanding. Not sure what the other reviewer was talking about with basil...there's no basil in the recipe. So easy, and so impressive.

sprater1's Review

sdonahue
May 29, 2011
yum! Only had time to marinade for 30 minutes and it still had great flavor! Used dried basil because the fresh I had unfortunately had turned into mush.

Econcook's Review

Econcook
May 19, 2011
Made it just as the recipe says, and it is fantastic: Tender, moist, flavorful. It's also quick. Have not tried it with basil. Have also made it with boneless chops, and they work fine, too.