Brined, Grilled Pork Chops with Tarragon-Grape Salad
- 4 bone-in pork chops, 1 1/2- to 2-inches thick (about 2 pounds total)
- 1 1/2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 2 sprigs thyme
- 3 medium cloves garlic, smashed
- 1 bay leaf
- 1/4 cup sliced red onion
- 2 tablespoons sherry vinegar
- 3 cups seedless green grapes, halved
- 1/4 cup fresh tarragon leaves, roughly chopped
- 2 ounces crumbled ricotta salata or feta
- Freshly ground black pepper
- 1 tablespoon olive oil
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Garlic (3 medium cloves)
- Grapes, seedless green (3 cups)
- Red onion (1/4 cup)
- Tarragon, fresh leaves (1/4 cup)
- Thyme (2 sprigs)
- Meat
- Pork chops, bone-in (4)
- Condiments
- Sherry vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1/4 cup)
- Olive oil (1 tablespoon)
- Sugar (1/4 cup)
- Drinks
- Water (1 1/2 quarts)
- Dairy
- Ricotta salata or feta (2 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 11, 2012 (6 months ago).
33 people saved this recipe.
