Grilled Pork Chops with Pistachio Salmuera
Recipe - No. 38
Behind the Recipe
Fast and Salty Runs in the Family
I’m a fourth-generation Utahan, living by the Bonneville Salt Flats my whole life. As a kid, I always marveled at the pilots speeding by in their custom Streamliners. The salt whipping up behind them like rocket propulsion as they broke 300 mph. Just an amazing sight to see.
One of the men on those racing teams was my Uncle Matias, a tall, quiet Argentinian man with a pencil thin goatee. Funny enough… he grew up in a family with a totally different appreciation for salt. In Argentina, it’s fairly common to baste foods with a traditional salt-brine called “salmuera.” It’s a simple concoction that adds huge flavor to meats, like this quick-to-make grilled pork chop recipe. Still one of my favorites.
- 4 1-in. thick bone-in pork chops
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- ½ a small onion, chopped
- 2 cloves garlic, minced
- ¼ tsp. salt
- ¼ tsp. pepper to taste
- ¼ cup water
- ¼ cup pistachios, chopped
- 1 tbsp. chives, finely chopped
- 1 tbsp. fresh parsley, finely chopped
- 1 tbsp. fresh mint, chopped
- 1 tbsp. cilantro, chopped
- ¼ cup olive oil
- 2 tbsp. balsamic vinegar
- 1 tsp. salt
- 2 tsp. pepper
- 1 tsp. smoked salt
- In a medium bowl, whisk 3 tbsp. of olive oil and 1 tbsp. of balsamic vinegar together with the onion, garlic, salt and pepper, and water.
- Stir in your pistachios, chives, parsley, mint, and cilantro, and set aside the salmuera brine.
- Get fired up to grill some pork chops. You're all prepped!
Preheat your Nexgrill to medium-high/high heat.
Place your pork chops on the grill over direct heat. Baste them frequently with the salmuera, until chops are browned. This should take about 6-7 minutes per side.
Check your pork chops with a thermometer inserted into the thickest part. If they register at 140 degrees Fahrenheit, they’re done. If not, give ‘em another couple minutes and check again.
Plate your pork chops. You should have plenty of salmuera left over to top them with.
Sprinkle the smoked salt over the pork chops, and serve with the remainder of the pistachio salmuera.
Recipe - No. 38
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