Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3 tablespoons coarse kosher salt |
1 1/2 tablespoons sugar |
4 3/4- to 1-inch-thick pork rib chops |
1 head of treviso radicchio |
1 head of belgian endive |
3 tablespoons (about) extra-virgin olive oil |
3/4 cup balsamic vinegar |
1 tablespoon butter |
chopped fresh italian parsley |
Directions:
1. Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
2. 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.
3. 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.
4. Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.
5. Ingredient tip: The pork chops call for TREVISO, a slender, torpedo-shaped variety of radicchio that's reddish-purple with a pleasantly bitter flavor. If you can't find Treviso, use a small head of round radicchio and quarter it as directed in the recipe.
6. Per serving: 504 calories, 33 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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