Ingredients: |
Ingredients: Coarse Kosher Salt
1/4 c. Plus 1 1/2 tsp. Sugar
(4) 8 oz. Pork Chops With Rib Bone Attached
1 lb. Cipolline Onions or Pearl Onions
1/4 c. Plus 1 tbsp. Extra-Virgin Olive Oil
2 Bell Peppers (1 red and 1 yellow) - seeded, cut into 1/2 inch squares
1 Small Red Onion - Finely Chopped
1/2 tsp. Dried Crushed Red Pepper
8 Pickled Cherry Peppers From Jar; 4 seeded and Thinly Sliced, 4 Left Whole For Garnish
Aged Balsamic Vinegar
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Directions: |
Directions:Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups water in large bowl until salt and sugar dissolve. Add pork chops. Cover and refrigerate overnight, turning pork chops occasionally.
Blanch cipolline onions in large saucepan of boiling water one (1) minute. Drain. Cool slightly and peel. Heat 1/4 cup oil in heavy large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, turning occasionally, eight (8) to ten (10) minutes. Transfer onions and oil to medium bowl.
Increase heat to high and heat one (1) tablespoon oil in same skillet. Add bell peppers and red onion and saute' until softened, about five (5) minutes. Add crushed red pepper and 1 1/2 teaspoon sugar. Season to taste with salt and pepper. Reduce heat to low and simmer until vegetables are tender, stirring often, about ten (10) minutes.
Stir in reserved cipolline onions and sliced cherry peppers. Cover and keep warm. Can be made one (1) day ahead. Cover and chill, rewarm before serving if made ahead.
Prepare barbecue (high heat). Remove pork chops from brine; pat dry. Sprinkle with coarse salt and pepper. Brush with oil. Grill until grill marks appear and pork is cooked through, about five (5) minutes per side.
Place one (1) pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish each plate with whole cherry pepper. |
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