| Level: | Easy |
| Total: | 8 hr 30 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon pickling spice
- 2 cups water
- 1/4 cup chopped fresh ginger, with peel
- 3 tablespoons kosher salt
- 2 tablespoons firmly packed dark brown sugar
- 2 cloves garlic, unpeeled
- 4 1 1/2-inch-thick rib pork chops (about 4 pounds)
- Vegetable oil for the grill
- 2 cloves garlic, peeled
- 3/4 teaspoon kosher salt
- 1 1/2 cups fresh flat-leaf parsley, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- Juice of 1/2 lemon
- Pinch crushed red pepper
- Freshly ground black pepper
Instructions
- For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
- Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
- Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.
- Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 826 |
| Total Fat | 53 g |
| Saturated Fat | 13 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 72 g |
| Cholesterol | 235 mg |
| Sodium | 1495 mg |
Reviews
Consider the olive oil you use. Most of the stuff in grocery stores was on the verge of spoiled (or worse when it arrived on the shelf. Find a good source of evoo and use the freshest you can get of the other ingredients and it will be great. Check out the book “Extra Virginity”.
I really didn’t care for this gremolata at all. Maybe it is just my personal taste, because I followed the recipe exactly. I thought I would love it because I love garlic, lemon and olive oil but it just tasted bitter.
Give me a break on the comment section! I suppose none of you have ever made a mistake, or a typo!!!!! I would think you hypocrites could figure out it is a typo and we ALL make mistakes. The real bummer is you act like you are perfect.
Whoops
The recipe is fine. 112 is simply 11/2 and 14 is 1/4. Just use your head and figure it out. It’s not that big a deal. I don’t consider the recipe Italian though. It’s sort of an Asian/Italian fusion recipe. I would change some of the ingredients to make it more Italian.