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
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
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.
You'll also love
- Braised Halibut with Leeks &... 4.3/5 (19 Votes)
- One Pot Shrimp Parmesan Pasta 4.1/5 (8 Votes)
- SMOKED SAUSAGE FATTY 4.3/5 (15 Votes)
- French Lentil Soup with Sausage... 4.1/5 (11 Votes)
- Stuffed Pork Chops (Brined) 4.3/5 (9 Votes)
Review this recipe