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


  1. Put the pork chops in a gallon size freezer bag and place the bag in a large bowl.
  2. 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.
  3. Prepare a medium-hot fire in a grill.
  4. 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.
  5. 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.
  6. 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

Recipe developed by food blogger Karen Tedesco of Family Style Food and inspired by her experience as a DaVinci Storyteller.