Tuscan Brined Pork Chops with Salsa Verde
- Yield: 4 servings
- Pork Chops:
- 4 thick-cut pork rib chops (1 1/2 inches) 9-10 ounces each
- 1/2cup kosher salt
- 1/2cup brown sugar
- 3 crushed garlic cloves
- 4 crumbled bay leaves
- 2sprigs rosemary, roughly chopped, plus 1 tablespoon chopped
- 2 dried red chili peppers, crumbled
- Zest of one lemon, peeled with a vegetable peeler
- Freshly ground black pepper
- Salsa Verde:
- 1cup Italian parsley leaves
- 1cup arugula
- 1cup cilantro leaves
- 1 clove garlic
- 2teaspoons salt-preserved capers, rinsed
- 3/4cup extra-virgin olive oil
- Put the pork chops in a gallon size freezer bag and place the bag in a large bowl.
- In another large bowl whisk the salt and sugar with 6 cups water until dissolved. Add the garlic, bay leaves, rosemary sprigs, chili and lemon zest. Pour the brine over the pork. Seal bag and refrigerate for at least 1 hour and up to 4 hours.
- Prepare a medium-hot fire in a grill.
- Remove chops from brine and pat dry. Place chops on the grill and cook 4 minutes per side. They should be nicely browned and register between 135 – 140 degrees on a meat thermometer.
- Loosely cover the chops with foil and let rest 5 minutes. Season with black pepper to taste and sprinkle with chopped rosemary; serve with Salsa Verde.
- To make Salsa Verde, pulse parsley, arugula and cilantro in a food processor until chopped. Add garlic, capers, olive oil and ½ teaspoon salt and pulse until combined. Taste and season with additional salt if desired.
Wine pairing suggestion: DaVinci® Chianti