- 3 tablespoons coarse kosher salt
- 4 3/4- to 1-inch-thick pork rib chops
- 1 head of Treviso radicchio
- 3 tablespoons (about) extra-virgin olive oil
- Chopped fresh Italian parsley
Prepare barbecue (medium-high heat).
Mix 1 1/2 cups water, coarse salt, and sugar in 11x7x2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.
Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.
Nutritional ContentOne serving contains the following: Calories (kcal) 504.4 %Calories 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 Total Sugars (g) 7.5 Net Carbs (g) 7.9 Protein (g) 36.8 Sodium (mg) 250.8Reviews Section
Quick brined pork chops
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