Quick-Brined Grilled Pork Chops With Treviso And Balsamic Glaze
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Coarse Kosher Salt1.5 tbsps
Sugar3 tbsps
Extra-Virgin Olive Oil (about)3 cup
Balsamic Vinegar1 tbsp
ButterDirections:
1
Place on baking sheet; brush with some oil
2
Prepare barbecue (medium-high heat)
3
Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve
4
Add pork chops; let brine 20 minutes, turning occasionally
5
Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece
6
Place on baking sheet; brush with some oil
7
Sprinkle with salt and pepper
8
Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes
9
Whisk in butter
10
Season glaze with salt and pepper
11
Remove pork from brine; pat dry
12
Brush with oil; sprinkle with pepper
13
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
14
Transfer pork and vegetables to plates
15
Drizzle glaze over; sprinkle with parsley
16
Prepare barbecue (medium-high heat)
17
Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve
18
Add pork chops; let brine 20 minutes, turning occasionally
19
Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece
20
Sprinkle with salt and pepper
21
Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes
22
Whisk in butter
23
Season glaze with salt and pepper
24
Remove pork from brine; pat dry
25
Brush with oil; sprinkle with pepper
26
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
27
Transfer pork and vegetables to plates
28
Drizzle glaze over; sprinkle with parsley