READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 VOL 2 ISSUE 6 - JAN-FEB 2015 | Page 37

Tuscan Brined Pork Chops with Salsa
Verde

Salt
Directions:

Pork chops ingredients:
4 thick-cut pork rib chops (1 1/2 inches)
9 - 10 ounces each
1/2 cup kosher salt
1/2 cup brown sugar
3 crushed garlic cloves
4 crumbled bay leaves
2 sprigs rosemary, roughly chopped,
plus 1 tablespoon chopped
2 dried red chili peppers, crumbled
Zest of one lemon, peeled with a
vegetable peeler
Freshly ground black pepper
Salsa Verde Ingredients:
1 cup Italian parsley leaves

Put the pork chops in a gallon size
freezer bag and place the bag in a large
bowl. In another large bowl whisk the
salt and sugar with 6 cups water until
dissolved. Add the garlic, bay leaves,
rosemary sprigs, chili and lemon zest.
Pour the brine over the pork. Seal bag
and refrigerate for at least 1 hour and up
to 4 hours.
Prepare a medium-hot fire in a grill.
Remove chops from brine and pat dry.
Place chops on the grill and cook 4
minutes per side. They should be nicely
browned and register between 135 - 140
degrees on a meat thermometer.
Loosely cover the chops with foil and let
rest 5 minutes. Season with black pepper
to taste and sprinkle with chopped
rosemary; serve with Salsa Verde.
To make Salsa Verde, pulse parsley,
arugula and cilantro in a food processor
until chopped. Add garlic, capers, olive
oil and 1/2 teaspoon salt and pulse until
combined. Taste and season with
additional salt if desired.

1 cup arugula
1 cup cilantro leaves
1 clove garlic
2 teaspoons salt-preserved capers, rinsed
3/4 cup extra-virgin olive oil

Editor’s Note: Italian Table Wine,
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