Page 8 February 19, 2015 Tuscan Brined Pork Chops with Salsa Verde Ingredients • Pork Chops: 4 thick-cut pork rib chops (1 1/2 inches) 9 - 10 ounces each • 1/2 cup kosher salt • 1/2 cup brown sugar • 3 crushed garlic cloves • 4 crumbled bay leaves • 2 sprigs rosemary, roughly chopped, plus 1 tablespoon chopped • 2 dried red chili peppers, crumbled • Zest of one lemon, peeled with a vegetable peeler • Freshly ground black pepper Salsa Verde: • 1 cup Italian parsley leaves • 1 cup arugula • 1 cup cilantro leaves • 1 clove garlic • 2 teaspoons salt-preserved capers, rinsed • 3/4 cup extra-virgin olive oil • Salt Preparation Pork Chops: 1. Put the pork chops in a gallon size freezer bag and place the bag in a large bowl. In another large bowl whisk the salt and sugar with 6 cups water until dissolved. Add the garlic, bay leaves, rosemary sprigs, chili and lemon zest. Pour the brine over the pork. Seal bag and refrigerate for at least 1 hour and up to 4 hours. 2. Prepare a medium-hot fire in a grill. Remove chops from brine and pat dry. Place chops on the grill and cook 4 minutes per side. They should be nicely browned and register between 135 - 140 degrees on a meat thermometer. 3. Loosely cover the chops with foil and let rest 5 minutes. Season with black pepper to taste and sprinkle with chopped rosemary; serve with Salsa Verde: To make Salsa Verde, pulse parsley, arugula and cilantro in a food processor until chopped. Add garlic, capers, olive oil and 1/2 teaspoon salt and pulse until combined. Taste and season with additional salt if desired. •
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