Monday, May 5, 2008
Grilled Pork Chops with Roasted Tomato & Garlic Sauce
Lynne Tibbet
Even though the brine takes at least 30 hours to cure the pork chops, you won't be sorry once you taste them - juicy, succulent and really worth the wait.
Plan ahead. Serve this dish with grilled vegetables and mashed or roasted potatoes. The Roasted Tomato & Garlic Sauce is also fantastic over pasta or grilled fish.
Serves 6
Brine:
3 bay leaves
½ tablespoon whole black peppercorns
1 clove
½ tablespoon chili flakes
¾ tablespoon dried thyme
1 tablespoon anise seed
1 gallon water
½ cup sugar
¾ cup salt
1 tablespoon minced garlic
6 pork chops, 10 ounces each
In an herb grinder or with a mortar & pestle, grind the bay leaves, peppercorns, clove, chili flakes, thyme and aniseed to a fine powder. In large bowl, prepare a brine by mixing together the water, sugar and salt. Stir until the sugar and salt dissolves. Stir in herb/spice mix and garlic. Cover pork chops with brine and refrigerate for at least 30 hours.
Place pork chop on preheated grill and cook for five - seven minutes on each side depending on thickness.
Roasted Tomato & Garlic Sauce
Yields: 3 cups
2 pounds tomatoes
12 garlic cloves, crushed
2 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
1½ teaspoons salt
¼ teaspoon white pepper
Preheat oven to 450'.
Quarter and remove top of tomatoes. In large bowl mix all the ingredients together. Lay out tomatoes on a large sheet pan and roast for 20 minutes or until soft. Place tomatoes in the blender and process until smooth. Adjust seasoning if necessary. Serve over grilled pork chops.
