Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa

Total Time:
9 hr 35 min
Prep:
20 min
Inactive:
8 hr 50 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Four 1-inch-thick bone-in pork chops (8 to 10 ounces each)
  • Base Brine, recipe follows
  • 2/3 cup small-diced pineapple
  • 2/3 cup small-diced zucchini
  • 1/4 cup fresh mint leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chardonnay or white wine vinegar
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon finely minced jalapenos
  • 1/4 teaspoon grated fresh ginger
  • Kosher salt and freshly cracked black pepper
  • Base Brine:
  • 1/2 cup brown sugar
  • 1/3 cup kosher salt
  • 1 teaspoon black peppercorns
  • 3 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
Directions
Watch how to make this recipe.
  • Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.

  • About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)

  • When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.

  • Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.

Base Brine:
  • Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.


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