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
Prep Time 10minutes
Cook Time 10minutes
Brining time 1hour
Total Time 20minutes
Author Lynne Curry
For the brine:
3tablespoons kosher salt
3tablespoons brown sugar
1tablespoon pickling spice
41-inch thickpork chops, bone inpastured
For the salsa verde:
1bunchItalian parsley, stemmed (about 2 cups)
2 tablespoons capers
3 tablespoonslemon juice
1/2cupextra-virgin olive oil
pinchfine sea salt
To brine the pork:
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).
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:
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.
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:
Prepare a charcoal or gas grill for high heat (425° to 475°F), scrape the grate clean, and oil it lightly.
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.
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.