Grilled Pork and Ratatouille

Total Time:
40 min
5 min
10 min
25 min

4 servings

  • Kosher salt
  • 1/4 cup packed light brown sugar
  • 1 3 -inch piece fresh ginger, peeled and thinly sliced
  • 4 boneless center-cut pork chops (3/4 inch thick; 6 ounces each)
  • 1/4 cup extra-virgin olive oil, plus more for the grill
  • Pinch of red pepper flakes
  • 1/3 cup red wine vinegar
  • 1 small or 1/2 large eggplant, sliced 1/2 inch thick
  • 1 zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 bunch scallions, trimmed
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil
  • Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.

  • Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.

  • Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.

  • Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.

  • Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

  • Photograph by Ryan Dausch

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