Quick-Brined Grilled Pork Chops With Treviso And Balsamic Glaze – a delicious recipe with coarse kosher salt, sugar, pork, Treviso radicchio, endive, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 150u00b0F, 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.
442
kcal
Calories
31
g
Fat
6
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Quick-Brined Grilled Pork Chops With Treviso And Balsamic Glaze 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.
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