Grilled Pork Chops With Cherry Peppers, Cipolline Onions And Balsamic Vinegar
- course kosher salt
- 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
- 1 small red onion
- 1/2 tsp crushed red pepper
- 8 pickled cherry peppers, 4 seeded and thinly sliced, 4 left whole for garnish
- aged balsamic vinegar
- 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
course kosher salt, tsps sugar, pork chops, cipolline, olive oil, red, red onion, red pepper, cherry peppers, aged balsamic vinegar
Taken from www.epicurious.com/recipes/member/views/grilled-pork-chops-with-cherry-peppers-cipolline-onions-and-balsamic-vinegar-52802131 (may not work)