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GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS AND BAL
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Brief Description
Grilled Pork Chops
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Main Ingredient
pork chops
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Category: Pork
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I used frozen pearl onions
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Posted By: gardner.marilyn
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Posted On: Feb 16, 2021
Number of Servings:
Ingredients:
- 1/4 - cup plus 1.5 tsps sugar
- 4 - 8-ounce pork chops with rib bone attached
- 1 - lb cipolline or pearl onions
- 1/4 - cup and 1 tbs extra virgin olive oil
- 2 - red, yellow or orange bell peppers, seeded, cut into 1/2" squares
- 1 - small red onion, finely chopped
- 1/2 - tsp crushed red pepper
- 8 - pickled cherry peppers, 4 seeded and thinly sliced, 4 left whole for garnish
- - course salt
- - aged balsamic vinegar
Directions:
Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight Blanch cipolline onions in boiling water 1 minute. Drain, cool slightly and peel. Heat 1/4 cup oil in large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, 8-10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened. Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper. Reduce heat to low and simmer till vegetables are tender. Stir in reserved cipolline onions and sliced peppers. Can be made 1 day ahead. Cover, chill, and reheat. Prepare barbeque (high heat). Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with oil. Grill about 5 minutes per side. Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish with whole cherry pepper
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