Grilled Pork Chops With Cherry Peppers, Cipolline Onions And Balsamic Vinegar Recipe

Name: Grilled Pork Chops With Cherry Peppers, Cipolline Onions And Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: course kosher salt; 1/4 cup plus 1.5 tsps sugar; 4 8-ounce pork chops with rib bone attached; 1 lb cipolline or pearl onions; 1/4 cup and 1 tbs extra virgin olive oil; 2 red, yellow or orange bell peppers; 1 small red onion; 1/2 tsp crushed red pepper; 8 pickled cherry peppers, 4 seeded and thinly sliced, 4 left whole for garnish; aged balsamic vinegar

Servings: persons

course kosher salt
1/4 cup plus 1.5 tsps sugar
4 8-ounce pork chops with rib bone attached
1 lb cipolline or pearl onions
1/4 cup and 1 tbs extra virgin olive oil
2 red, yellow or orange bell peppers
1 small red onion
1/2 tsp crushed red pepper
8 pickled cherry peppers, 4 seeded and thinly sliced, 4 left whole for garnish
aged balsamic vinegar

1
Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight
2
Blanch cipolline onions in boiling water 1 minute. Drain, cool slightly and peel.
3
Heat 1/4 cup oil in large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, 8-10 minutes. Transfer onions and oil to medium bowl.
4
Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened. Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper. Reduce heat to low and simmer till vegetables are tender. Stir in reserved cipolline onions and sliced peppers. Can be made 1 day ahead. Cover, chill, and reheat.
5
Prepare barbeque (high heat). Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with oil. Grill about 5 minutes per side.
6
Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish with whole cherry pepper

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: course kosher salt, 1/4 cup plus 1.5 tsps sugar, 4 8-ounce pork chops with rib bone attached, 1 lb cipolline or pearl onions, and more.

Yes, Grilled Pork Chops With Cherry Peppers, Cipolline Onions And Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pork Chops With Cherry Peppers, Cipolline Onions And Balsamic Vinegar

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