Pork Chops with Almond Salmuera

By DreiFromBK

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup plus 2 tablespoons sherry vinegar
• 1 shallot, minced
• 1 garlic clove, minced
• Kosher salt
• Pepper
• 1/4 cup marcona almonds, chopped
• 1 teaspoon minced chives
• 1 teaspoon minced parsley
• 1 teaspoon minced mint
• 1 teaspoon minced cilantro
• Canola oil, for brushing
• Four 8-ounce bone-in pork rib chops, cut 1 inch thick
• Flaky sea salt, for finishing

Details

Servings 4
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium bowl, whisk 1/4 cup of the olive oil and 2 tablespoons of the vinegar with the shallot, garlic, 1 tablespoon of kosher salt, 1 teaspoon of pepper and 1 cup of water. Stir in the almonds, chives, parsley, mint and cilantro.

Light a grill and oil the grate. In a small bowl, whisk the remaining 1/4 cup each of olive oil and vinegar with 2 tablespoons of kosher salt, 2 teaspoons of pepper and 1/4 cup of water. Grill the pork chops over moderately high heat, basting frequently with the seasoning salmuera, until browned and an instant-read thermometer inserted in the thickest part registers 140°, 6 to 7 minutes per side.

Transfer the chops to a platter and baste with some of the marcona almond salmuera. Sprinkle with flaky salt and serve the rest of the salmuera alongside.