Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze
Yield: Makes 4 servings
Prep Time: 40 minutes
Total Time: 50 minutes
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
1 head of Belgian endive
3 tablespoons (about) extra-virgin olive oil
3/4 cup balsamic vinegar
1 tablespoon butter
Chopped fresh Italian parsley
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. Rinse thoroughly.
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.
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.
Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.
The pork chops call for TREVISO, a slender, torpedo-shaped variety of radicchio that’s reddish-purple with a pleasantly bitter flavor. If you can’t find Treviso, use a small head of round radicchio and quarter it as directed in the recipe.
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