Mario Batali Pork Chops

I came across this recipe in my beloved Bon Appetit. My first endeavor into the world of pork chops. Mr. Batali did not disappoint. The colors and aromas alone in this meal are enough to make it a company worthy meal. The brine adds a subtle salty/sweet flavor to the pork chops and will completely dispell any notions of the dreaded "bland tough pork chop." This recipe yields a tender flavorful dish that is sure to please any palate. :) 

Grilled Porkchops with Cherry Peppers, Cipolline Onions, and Balsamic Vinegar

1/2 cup coarse kosher salt. plus extra to taste

1/4 cup plus 1 and 1/2 tsps sugar

4 8 oz. pork chops with rib bone attached

1 lb. cipolline onions or pearl onions

1/4 cup plus 2 tblsp. extra virgin olive oil

2 bell peppers (preferable 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 flakes

8 pickled cherry peppers from jar, finely sliced

Aged balsamic vinegar

1. Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups of water in a large bowl until dissolved. Place the pork in dish. Cover and refrigerate overnight, turning the chops occasionally. Blanch cipolline onions in large saucepan of boiling water for 1 minute.  Drain. Cool slightly and peel.  Heat 1/4 cup oil in a heavy large skillet over medium heat.  Add cipolline onions and cook until tender and browned in spots, turning occasionally, 8-10 minutes.


Tip: Before boiling the onions use a pairing knife to cut off the root end. After you boil them make sure to put them directly into an ice bath. Once cooled the onions should easily pop out of their peel when squeezed.

2. Transfer onions to a medium bowl. Increase heat to hight and add 1 tblsp. oil in same skillet.  Add bell peppers and red onion and saute until softened, about 5 minutes.  Add crushed pepper, and 1 and 1/2 tsp. sugar.  Season with salt and pepper.  Reduce heat to low and simmer until vegetables are tender, stirring often, about 8-10 minutes.

Stir in reserved onions and sliced peppers.  Cover and keep warm.  



Tip: This will take a few minutes so use your extra time to pull the pork out of the brine and pat it dry. This will make sure you get some great color and carmelization on your pork when it hits the grill.

3. Heat a tblsp. of olive oil over medium in a heavy skillet. Add pork. Cook until the pork is cooked through, about 7 minutes per side.  

Tip: These delicious pork chops look even better with some great gril marks. Place your chops at a forty-five degree angle to the direction of the grill rods. Allow to sear for three minutes and then rotate 90 degrees and let it cook through the rest of the way. I only worry about grill marks for the presentation side, but you can certainly repeat this process after flipping.

4. Place pork on plates, garnish with vegetable mixture and balsamic vinegar.

How you plate is entirely up to you. Pork first or veggies first really won't matter with this dish. A nice drizzle of balsamic on the plate might be a nice touch. As for me... I was too excited to dig in to do anything but snap this quick picture for you :)

Enjoy :)