Recipe Name: Brined Pork Chops with Balsamic Glaze and Grilled Potato Fries
Author Name: Adapted from a recipe by Jamie Purviance
Category: Dinner
Serves: 4
Prep Time: 45 minutes Cook Time: Brine time 1 hour; Grilling time 6-10 minutes

2 cups water
3 tablespoons kosher salt
1 tablespoon granulated sugar

4 pork loin chops, each 8 to 10 ounces and 1¼ to 1½ inches thick
2 teaspoons minced fresh rosemary leaves
1 teaspoon freshly ground black pepper

½ cup Crisp Green Apple White Balsamic vinegar
2½ tablespoons unsalted butter
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon granulated sugar

½ cup mayonnaise
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1 large garlic clove, minced
¼ teaspoon freshly ground black pepper

5 Yukon gold potatoes, about 1½ pounds total, each cut lengthwise into ½-inch slices
2 tablespoons Rosemary Infused EVOO
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh Italian parsley leaves

1. In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.

2. Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1½ hours.

3. Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.

4. In a small saucepan over medium-high heat, boil the Crisp Green Apple White balsamic vinegar until slightly thickened and reduced to ¼ cup, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar. Transfer to a small bowl.

5. In a small bowl mix the sauce ingredients.

6. Cook the potato slices in a large pot of boiling salted water just until they are cooked halfway through and beginning to soften slightly, about 5 minutes. Drain. Rinse with cold water to cool quickly. Drain again. Drizzle the potato slices with Rosemary Infused EVOO and season evenly with rosemary, salt, and pepper.

7. Prepare the grill for direct cooking over medium heat (350° to 450°F) and high heat (450° to 550°F).

8. Brush the cooking grates clean. Grill the chops over direct high heat and the potato slices over direct medium heat, with the lid closed as much as possible, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take about 10 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.

9. Reheat the balsamic glaze. Divide the potatoes among the plates. Drizzle the chops with the balsamic glaze. Serve the sauce on the side as a dip for the potatoes.

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