Grapes & Chops

Jen Smallwood

By
@usmcmom1

having a grapevine that was over generous one year - I began playing around with various meats and methods of cooking...this was the one that family & friends agreed on - and has been a requested one every late August grilling event.


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Comments:

Serves:

4 servings

Prep:

4 Hr 30 Min

Cook:

55 Min

Method:

Grill

Ingredients

1/2 c
kosher salt, plus more for seasoning
1/4 c
sugar
2 c
boiling water
4
bone-in pork rib chops, cut 1 1/4 inches thick (8-10 ounces each)
1
head of garlic
5 Tbsp
extra-virgin olive oil
ground pepper - to taste
1 lb
seedless purple grapes, stemmed (3 cups)
aged balsamic vinegar, for drizzling

Directions Step-By-Step

1
In a large bowl, stir the salt, sugar and boiling water until the sugar dissolves. Let cool until lukewarm. Add the chops and refrigerate for 4 hours.
2
Meanwhile, preheat the oven to 400°. Place the garlic on a sheet of foil and drizzle with 1 tablespoon of the oil. Wrap tightly and roast until very soft, 45 minutes. Cool. Squeeze the cloves from the skins and mash.
3
Light a grill and oil the grate. Remove the pork chops from the brine and pat dry. Rub all over with 2 tablespoons of the oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and just cooked through, 10 minutes. Transfer to plates; keep warm.
4
In a large skillet, heat 1 tablespoon of the oil. Add the grapes and cook over moderately high heat, stirring, until they start to burst, 3 to 4 minutes. Add the remaining 1 tablespoon of oil and half of the mashed garlic and cook, stirring, until incorporated, 1 minute.
5
Reserve the remaining garlic for another use.
6
Transfer the grapes to the plates.
7
Drizzle the chops and grapes with vinegar and serve.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Other Tag: Healthy