Tuscan Pork Chops with Gremolata
This easy to make dish is a perfect treat for a weeknight meal or to impress your friends at a dinner party! Our succulent pasture raised non GMO fed pork chops are a delight for this amazing dish!
- 4 1 kg Thick-cut pork chops ¼ inches thick, 9-10 ounces each
- ½ cups Kosher salt
- ½ cups 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
- 1 cups Italian parsley leaves, chopped
- 1 tbsp Lemon Zest, finely grated
- 2 Cloves garlic, finely chopped
- 2 tbsp Capers, rinsed
- ¾ cups Extra-virgin olive oil
- Salt
- 1
Put the pork chops in a gallon-size freezer bag and place the bag in a large bowl.
- 2
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.
- 3
For the gremolata: Combine parsley, lemon zest, garlic, capers, olive oil, and salt in a bowl and whisk.
- 4
Prepare a medium-hot fire in a grill.
- 5
Remove chops from brine and pat dry. Place chops on the grill and cook 4-ish minutes per side. They should be nicely browned and register 130-degrees on a meat thermometer.
- 6
Loosely cover the chops with foil and let rest 5 minutes. Season with black pepper to taste and sprinkle with chopped rosemary.
- 7
Serve chops topped with gremolata and your favorite sides!
- 2