As Chris stated after he took a few bites, it was good, but for some reason the flavors of the pork and the gremolata just didn't blend well. Maybe I should have stuck with using chicken like the original recipe, but I had pork in the fridge and I thought the flavors would still work well.. I mean pork is the other white meat, right? I also added a tad bit too many pine nuts, so I think that may have had a little bit to do with it... but I still thought it was worth posting. The gremolata was good, so maybe trying it with chicken ... or better yet, toss it on some pasta - that would be fantastic!
Grilled Pork Chops with Mint and Pine Nut Gremolata
Adapted from Cooking Light
2 boneless pork loin chops
2 cups water
1 Tablespoon kosher salt
1 Tablespoon lemon juice
1 teaspoon black pepper
1 cup loosely packed mint leaves
2 Tablespoons pine nuts
2 teaspoons grated lemon rind
1 garlic clove, minced
1 1/2 Tablespoons extra virgin olive oil
1/4 teaspoon salt
Mix together the water, salt, lemon juice, and black pepper. Place pork in a large resealable bag and pour the brine over. Seal and place in refrigerator for at least 2 hours.
In a food processor, add the mint, pine nuts, lemon rind, and garlic; process just until combined. Add the olive oil and salt; process to combine. Set aside.
Preheat grill to 375 degrees F. Remove pork from brine and rinse thoroughly under cool water. Place the pork directly over the fire and grill for 4-6 minutes per side or until the internal temperature reaches 145 degrees F. Remove from grill and allow to rest for 3-5 minutes. Serve with gremolata. Enjoy!
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