Pork chops that are brined and grilled to perfection, topped with a sweet and tangy strawberry mango salsa.
Keyword
dinner, pork chops, salsa
Prep Time10hours20minutes
Cook Time20minutes
Servings4people
Ingredients
For the brine:
8cupswaterdivided use
1/2teaspoonground allspice
2teaspoonground fennel or whole fennel seeds that have been lightly crushed
3tablespoonsgranulated sugar
1/4cupkosher salt
2teaspoonswhole peppercorns
1dried bay leaf
2sprigs of fresh thyme or 1 teaspoon dried thyme
4bone-in pork chopsapproximately 1.5 inches thick
For the salsa:
1cupdiced peaches
1'2 cup diced strawberries
1/4cupfinely chopped fresh cilantro
the juice from 1 lime
1tablespoonthinly sliced green onion
1teaspoonminced fresh jalapenooptional
salt to taste
lime wedges and cilantro sprigs for garnishif desired
Instructions
For the brine:
Pour 1 cup of boiling water into a very large bowl (make sure the bowl will fit in your fridge!). Add the salt and sugar to the water and stir until dissolved. Add the allspice, fennel seeds, peppercorns, bay leaf and thyme; stir to combine. Add 7 cups of very cold water. Place pork chops in the bowl and make sure they are completely submerged in the brine - you can add more water if necessary to cover the meat. Cover the bowl and place in the refrigerator for at least 10 hours but no more than 24 hours.
For the salsa:
Combine all ingredients in a bowl; cover and refrigerate for at least 30 minutes, up to 4 hours.
Heat a grill to medium high. Remove the pork chops from the brine and pat dry with paper towels. Grill for 6-8 minutes per side or until pork is cooked through - the cook time will depend on the thickness of your meat.
Remove the pork chops from the grill and place them on a platter. Spoon the salsa over the pork and serve with lime wedges and cilantro sprigs for garnish if desired.