Grilled Pork Chops With Spicy Zucchini-Pineapple Salsa
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cup
Pineapple (small-diced)2 cup
Zucchini (small-diced)2 tbsps
Extra-Virgin Olive Oil1 tbsp
Chardonnay1 tsp
Shallot (finely chopped)1 tsp
Jalapeno (finely minced)1 tsp
Ginger (grated fresh)1 cup
Brown Sugar1 cup
Kosher Salt1 tsp
Black Peppercorn3 cloves
Garlic (smashed)1 sprig
Thyme (fresh)1 sprig
Rosemary (fresh)1
Bay LeafDirections:
1
Watch how to make this recipe
2
Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top
3
Cover with plastic wrap and refrigerate for 8 hours or overnight
4
About an hour before serving, make the salsa
5
Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl
6
Let marinate 1 hour
7
(This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary
8
) When ready to cook the pork, prepare a grill for medium-high heat
9
Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating
10
Season the pork chops on all sides with salt and pepper
11
Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium
12
Allow the pork chops to rest for 5 minutes before serving topped with the salsa
13
Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar
14
Chill thoroughly before using