Balsamic Glazed Brined Pork Chops
Adapted this recipe from Epicurious. The original used some weird ingredients like "Treviso raddichio" and "Belgian endives" that I've never heard of and have essentially no chance of finding here, so I just dropped them. I also have no energy to fire up the charcoal grill so I just did this over a pan. 🇮🇹
Balsamic Glazed Brined Pork Chops
Adapted this recipe from Epicurious. The original used some weird ingredients like "Treviso raddichio" and "Belgian endives" that I've never heard of and have essentially no chance of finding here, so I just dropped them. I also have no energy to fire up the charcoal grill so I just did this over a pan. 🇮🇹
Cooking Instructions
- 1
In a dish, dissolve coarse salt and sugar in water. Soak the pork chops in this brine mixture for about 20 minutes, turning occasionally.
- 2
To make glaze: reduce balsamic vinegar on medium high heat to about ¼ cup, about 5 minutes. Whisk in butter and season glaze with salt and pepper.
- 3
Remove pork chops from brine and pat dry. Brush with olive oil. Grill pork chops on a pan or charcoal grill, brushing with balsamic glaze generously, until internal temperature reaches about 75°C, about 4 minutes per side. Serve drizzled with remaining balsamic glaze.
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