Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze
Juicy grilled pork chops quickly brined for tenderness, served with grilled Treviso radicchio and Belgian endive, all finished with a rich balsamic glaze and fresh parsley.
Ingredients
- •3 tablespoons coarse kosher salt
- •1½ tablespoons sugar
- •4 pieces pork rib chops
- •1 head Treviso radicchio
- •1 head Belgian endive
- •3 tablespoons extra-virgin olive oil
- •¾ cup balsamic vinegar
- •1 tablespoon butter
- •2 tablespoons fresh Italian parsley
Cooking Instructions
- 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.
20 min
- 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.
10 min
- 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 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
16 min
- 4.
Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.
2 min
