Since charcoals are on, there is no reason why not grilling some veggies next to the chops; broccoli, beet roots, tomatoes and lemons, busted with oil.
French Fries on the side (press Link for recipe) as well as some caramelized onions on top of the chops.
Always remember that as pork is quite lean, extended exposure to high heat will make the meat tough and take away the tenderness. Go for a quick sear on high direct fire and then move the chops to the indirect heat area of the grill for slower cooking. Finally, I like to brine my chops for not only greater taste but also to maintain the juiciness of the meat while grilling.
Mix well in a medium bowl all the brine ingredients and half the water quantity and then add the chops to the brine mixture. Top up with water to cover the chops, cover with plastic wrap and refrigerate.
Prepare your coals and once well rested and having created a nice grey ash, move them to the half of your grill.
Add the rosemary sprigs, sugar and the balsamic vinegar, sprinkle with the salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
Place your pork chops on the grill above the direct fire and sear each side for couple of minutes. Then move to the indirect heat area, cover and let cook for about 10 minutes flipping them once.
Place on the grill over the direct fire the beet roots, lemons, tomatoes and broccoli, tossing every now and then and brushing with the olive oil.
Juicy Grilled Pork Chops
Servings: 3 People
Ingredients
- 3 Pork Chops , about 220 grs each and 2 cm thickness
- 1 Lemon , halved
- 2 Tomatoes
- 3 Beet Roots , quartered
- 200 grs Broccoli , stemmed and cut in big florets
- 3 tablespoons EVOO , (Extra Virgin Olive Oil) for brushing the veggies
- Sea Salt , for both the chops and the veggies
- fresh ground Black Pepper , for both the chops and the veggies
- French fries , press Link for recipe
For the Brine, (for 700 grs of meat):
- 80 ml Cider Vinegar
- 80 grs Sugar
- 1 tablespoon Sea Salt
- 1 ½ teaspoons Dry Oregano
- 1 teaspoon Juniper Berries
- ½ teaspoon Chili flakes , crushed
- ½ teaspoon fresh ground Black Pepper
- 600-800 ml cold Water , enough to cover the meat
For the Caramelized Onions:
- 2 medium Yellow Onions , thickly sliced
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- 1 tablespoon Sugar
- 2 sprigs fresh Rosemary , home grown
- 2 tablespoons Balsamic Vinegar
- ½ teaspoon Sea Salt
- ¼ teaspoon freshly ground Black Pepper
Instructions
For the Brine:
- The night before grilling the chops, or even couple of hours before grilling, mix well in a medium bowl all the brine ingredients and half the water quantity and then add the chops to the brine mixture. Top up with water to cover the chops, cover with plastic wrap and refrigerate.
- Next day, an hour before grilling take the chops outside the refrigerator, pat them dry with paper towel and season with salt and pepper both sides and edges. Keep aside.
For the Caramelized Onions:
- Set a medium saucepan over high fire and let it heat up for 1-2 minutes. Add oil to the pan and swirl for a minute to heat up. Add the onions and sauté for a minute.
- Reduce the heat to low, add the rosemary sprigs, sugar and the balsamic vinegar, sprinkle with the salt and pepper and cook slowly, stirring occasionally until well caramelized, 15 to 20 minutes. Keep aside warm.
For the Grilling:
- Prepare your coals and once well rested and having created a nice grey ash, move them to the half of your grill.
- Place your pork chops on the grill above the direct fire and sear each side for couple of minutes. Then move to the indirect heat area, cover and let cook for about 10 minutes flipping them once.
- In the meantime, place on the grill over the direct fire the beet roots, lemons, tomatoes and broccoli, tossing every now and then and brushing with the olive oil. Just before they are ready sprinkle over them some salt and pepper.
