Immediate-Brined Grilled Pork Chops With Treviso And Balsamic Glaze

Immediate-Brined Grilled Pork Chops With Treviso And Balsamic Glaze

recipe image


4 Servings


tablespoons inaccurate kosher salt


1/2 tablespoons sugar


3/4- to 1-bolt-thick pork rib chops


head of Treviso radicchio


head of Belgian endive


tablespoons (about) extra-virgin olive oil


/4 cup balsamic vinegar


tablespoon butter

Chopped unique Italian parsley


  1. Step 1

    Prepare barbecue (medium-excessive heat).

    Step 2

    Mix 1 1/2 cups water, inaccurate salt, and sugar in 11x7x2-bolt glass baking dish; hobble till salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning infrequently.

    Step 3

    Minimize Treviso and endive lengthwise into quarters, preserving some core connected to every share. Advise on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in exiguous skillet till diminished to 1/4 cup, about 5 minutes. Trail in butter. Season glaze with salt and pepper.

    Step 4

    Eradicate pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive till vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per aspect for vegetables and 7 to eight minutes per aspect for chops.

    Step 5

    Switch pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.

Diet Per Serving

One serving contains the following: Energy (kcal) 504.4 %Energy from Fat 59.0 Fat (g) 33.0 Saturated Fat (g) 10.8 Cholesterol (mg) 100.6 Carbohydrates (g) 12.1 Dietary Fiber (g) 4.1 Entire Sugars (g) 7.5 Score Carbs (g) 7.9 Protein (g) 36.8 Sodium (mg) 250.8

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