Grilled Pork Chops with Mint and Pine Nut Gremolata
Adapted from Cooking Light
Printable Recipe
Ingredients:
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
Directions:
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!
Two Years Ago: Chicken Fried Steak
I'm with you on the pork internal temp. Good looking the chop and the potatoes look even better.
ReplyDeleteThe pork looks wonderful and the gremolata sounds delicious. Its a shame your guy wasn't fond of the combination. Perhaps the smokiness from grilling didn't meld well with the bright flavors of the topping. I guess we can't win them all. I hope you have a great day. Blessings...Mary
ReplyDeletePerfect pork temp. I did go back to last year's Spam thing. It makes my heart sing.
ReplyDeleteWhat an exotic-sounding post title! Where do you GET these things?? ;-) Love the ingredient list. Sounds good to me, although pine nuts are so expensive these days!
ReplyDeleteI've had this problem before too Jenn. Used pork instead of chicken thinking "It's the other white meat, it'll be great!" only to take a few bite and realize that nope, it's not great at all :( Hate it when that happens! The parts of the recipe sound great, if I can find pine nuts on the cheap I'll give this a try with chicken :)
ReplyDeleteI made my Curried Rhubarb Chicken, a favorite tender dish, with pork once. Baaaaad idea - tough, odd flavor. Don't know why they aren't interchangeable, but lesson learned!
ReplyDeleteI bet it would be on chicken. It's too bad it didn't pair with pork as well as you hoped. I've still never made a gremolata - I need to do it soon!
ReplyDeleteOoops - I meant GOOD on chicken. :)
ReplyDeleteWhat a pretty plate this was! I initially thought the potatoes were peaches and I was jealous. LOL. I've messed up many a dish with too many pine nuts, so I bet that contributed to the result. :( It does sound good though, definitely worth trying with chicken. I've never made a gremolata.
ReplyDeleteI've vote for the gremolata and pasta idea.
ReplyDeleteWell, they can't all be homeruns, right?
ReplyDelete