Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 486
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 41
- Cholesterol
- 132
- Sodium
- 803
- Total: 9 hr 35 min (includes chilling, brining and resting times)
- Active: 45 min
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
- 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.