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Brined grilled pork chop recipe at lynnecurry.com.

Brined & Grilled Pork Chops with Italian Salsa Verde

For something different for summertime, this recipe is a guide to brining pork chops in advance of grilling. This step is optional but produces great results. The piquant sauce, Italian salsa verde, is a puree of parsley and caper. It's another uncooked green sauce that's great with all types of grilled meats and vegetables.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Brining time 1 hour
Total Time 20 minutes
Author Lynne Curry


For the brine:

  • 3 tablespoons kosher salt
  • 3 tablespoons brown sugar
  • 1 tablespoon pickling spice
  • 2 bay leaves
  • 2 tablespoons whiskey optional
  • 4 1-inch thick pork chops, bone in pastured

For the salsa verde:

  • 1 bunch Italian parsley, stemmed (about 2 cups)
  • 2 cloves garlic
  • 2 tablespoons capers
  • 2 anchovies, rinsed optional
  • 3 tablespoons lemon juice
  • 1/2 cup extra-virgin olive oil
  • pinch fine sea salt
  • black pepper


To brine the pork:

  1. To make the brine, dissolve the salt and sugar in 1 cup hot water in a 2-quart, or larger, container. Add the pickling spices, bay leaves and the whiskey, if using, and let steep for about 10 minutes. Add ice cubes and enough water to make 1 quart cold brine (40 degrees F or below).

  2. Submerge the pork into the brine for about 1 hour at room temperature. Or, you can brine the pork chops for up to 4 hours in the refrigerator. Rinse them and pat them dry before grilling.

To make the salsa verde:

  1. While the pork is brining, pulse the parsley, garlic, capers, anchovies (if using) and lemon juice in the a food processor. Scrape down the bowl and replace the top. 

  2. With the machine running, add the olive oil in a steady stream to make a thick puree. Taste for seasoning, adding a pinch of salt and pepper to suit your taste. Transfer to a serving bowl.

To grill the pork:

  1. Prepare a charcoal or gas grill for high heat (425° to 475°F), scrape the grate clean, and oil it lightly.

  2. Grill the pork chops over the hottest area of the grill for 4 1/2 to 5 minutes per side or until an instant-read thermometer registers 140 degrees F). Transfer them to a cutting board to finish cooking and rest for about 10 minutes.

  3. These pork chops can feed from 4 (1 chop per person on each plate) to 8 people (boned and sliced and serve on a platter). Either way, spoon a dollop of the salsa verde onto the meat and pass the bowl around the table.