Pork Chops with Grapefruit Relish

Pittman & Davis

Grapefruit is a natural hybrid between a pomelo and sweet orange and was named thus due to the way the fruits develop – in clusters, like grapes.

When grapefruits first arrived in the United States in 1823, it did not gain popularity due to its seedy nature and acrid taste. It actually took more than 40 years of planting, experimenting and patience before people started to have a liking to the fruit. The change of heart of many is all because of the sweet, red-fleshed grapefruit that grew as a bud sport on a limb of a pink grapefruit tree in 1929. A mutated fruit with golden peel tinged with pink blush caught the attention of a McAllen grower who grafted new buds out of the same branch the fabulous mutated fruit grew on. Few other similar mutations were found in different grapefruit orchards in Texas and these soon gave birth to the illustrious grapefruit industry in Texas. Eventually, the grower who first discovered the mutated red-fleshed grapefruit patented his finding under the name Ruby Red grapefruit.

Due to the Ruby Red grapefruit’s popularity and success, all white and pink grapefruit varieties previously grown commercially in Texas were replaced with red grapefruit cultivars.

How to make Pork Chops with Grapefruit Relish

Prep Time: 20 mins

Cook Time: 40 mins

Ready In: 2 hours


  • 4 cups water
  • 2 cups orange juice
  • 1/2 cup salt
  • 1/2 cup light brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground thyme
  • 4 boneless pork chops
  • 2 Pittman & Davis Grapefruit, juiced
  • 1/4 cup brown sugar
  • 1 tablespoon red pepper flakes
  • 1 grapefruit, peeled and sectioned
  • salt and black pepper to taste


  1. In a large glass or ceramic bowl stir together water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme. Immerse pork chops in the brine then cover with plastic wrap; refrigerate for an hour.
  2. In a saucepan, heat together grapefruit juice, ¼ cup brown sugar, and red pepper flakes. Cook while occasionally stirring until sugar is dissolved and mixture comes to a boil. Reduce heat and cook for 15 minutes or until syrupy. Set aside 4 tablespoon of the mixture. Add half of the grapefruit sections to the syrup and cook for another 5 to 10 minutes.
  3. Preheat the oven’s broiler and set rack 6 inches away from the heat source.
  4. Remove the pork chops from marinade then pat dry. Put the pork chops on tin foil-lined baking sheet. Brush each side of the pork chops with the set aside syrup mixture then season with salt and pepper. Broil for 7 to 10 minutes on each side or until the pork is no longer pink in the center and the instant-read thermometer inserted in the center reads 145°F or 63°C.
  5. Garnish pork with remaining fresh grapefruit sections then drizzle with relish.


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