Grilled Pork Chops With Pineapple-Zucchini Salsa
Serves 2
Here is what you need:
2 one inch thick , bone-in, pork chop
1 cup small diced zucchini
1 cup small diced pineapple
2 tsp finely chopped shallot
2 tsp finely chopped jalapeno
½ tsp fresh grated ginger
¼ cup fresh mint leaves, torn
1 TBS white wine vinegar
2 TBS olive oil
Kosher salt and pepper to taste
Brine, recipe and directions follow
Here is what you need to do:
Place the pork in a glass container or baking dish and pour the cooled brine over in. Turning the pork a couple of times.Cover and put in the fridge for 8 hours or overnight.
Remove the pork from the brine and pat dry with a paper towel. Let it sit for 20 minutes.
Meanwhile make the salsa.Combine the pineapple, zucchini, shallot, jalapeno, ginger, mint, vinegar and oil. Toss together. Season with salt and pepper then give it a taste. Adjust seasoning to your liking.
Heat a grill or grill pan to medium-high. Season the pork with salt and pepper if you want. I only season with pepper because we like lots of pepper and I think the brine makes it salty enough.
Cook the pork for about 7 minutes on each side.I do a little less on the second side because I like a little pink in my pork!
When it’s cooked to your liking, put chops on a board and cover with foil for 5 to 10 minutes.
Plate it up with the salsa and enjoy! I served with a side of Jasmine rice.
Let’s Eat!
For the Brine:
4 cups water
¼ cup brown sugar
3 TBS Kosher Salt
2 garlic cloves, smashed
1 tsp black peppercorns
1 bay leaft
1 sprig fresh thyme
1 sprig fresh rosemary
Put the water in a pot and bring to a boil. Add in the rest of the brine ingredients and turn the heat down. Stir until the salt and sugar have dissolved. Turn off the heat, take pot off burner and let cool completely.