Quick-Brined Pork Chops with Balsamic Glaze

Recipe source: Bon Appetit | August 2010

Photo by Pamela M.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from epicurious.com

Ingredients

  • 3

    tablespoons coarse kosher salt

  • 1 1/2

    tablespoons sugar

  • 4 3/4

    - to 1-inch-thick pork rib chops

  • 1

    head of Treviso radicchio

  • 1

    head of Belgian endive

  • 3

    tablespoons (about) extra-virgin olive oil

  • 3/4

    cup balsamic vinegar

  • 1

    tablespoon butter

  • Chopped fresh Italian parsley

Directions

1. Prepare barbecue (medium-high heat). 2. Mix 1 1/2 cups water, coarse salt, and sugar in 11x7x2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally. 3. Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper. 3. Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops. 4. Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.

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