It has been over six months since my last post.  I sound like I am going to confession.  Life has been hectic lately and I am ready to start cooking.

The other day I went to the supermarket and found a clipping in my cart from Food and Wine with this grilling recipe.  Not having an outdoor grill I decided on doing it stove top.

Adapted from Food and Wine Magazine.

“Brushing pork chops with a flavorful salmuera, or Argentinean brine, while they’re cooking adds moisture and seasons the meat to its core. Tory Miller of Madison, Wisconsin’s Estrellon also makes a “finishing” salmuera with toasty nuts and herbs to give the meat one more layer of flavor before it’s served. This technique can be used for all kinds of meat and fish, and works flawlessly on vegetables. Ludo Lefebvre’s Ultimate Lamb Chops.”

INGREDIENTS:

1/2 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons sherry vinegar
1 shallot, minced
3 garlic clove, minced
Kosher salt
Pepper
1/4 cup marcona almonds, chopped ( I had sliced almonds and used an extra tablespoon)
1 teaspoon minced chives
1 teaspoon minced parsley
1 teaspoon minced mint
1 teaspoon minced cilantro
Canola oil, for brushing
Four 8-ounce bone-in pork rib chops, cut 1 inch thick
Flaky sea salt, for finishing

INSTRUCTIONS:

In a medium bowl, whisk 1/4 cup of the olive oil and 2 tablespoons of the vinegar with the shallot, garlic, 1 tablespoon of kosher salt, 1 teaspoon of pepper and 1 cup of water. Stir in the almonds, chives, parsley, mint and cilantro. Set aside to serve once chops are cooked.

Heat your stove top grill brushing it with oil.  In a small bowl, whisk the remaining 1/4 cup each of olive oil and vinegar with 2 tablespoons of kosher salt, 2 teaspoons of pepper and 1/4 cup of water. Grill the pork chops over moderately high heat, basting frequently with the seasoning salmuera, until browned and an instant-read thermometer inserted in the thickest part registers 140°, 6 to 7 minutes per side.

Transfer the chops to a platter and baste with some of the saved marcona almond salmuera. Sprinkle with flaky salt and serve the rest of the salmuera on the side.

MAKE AHEAD:

Both salmueras can be refrigerated overnight. Stir in the marcona almonds just before serving.

I served this dish with twice fried potatoes cooked in olive oil and asparagus that were steamed and then put on grill with the chops.

BUEN PROVECHO!

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