Sicilian Pork Chops
Serves: 2
Ingredients
2 1-inch-thick pork chops
Canola oil spray
Salt and pepper
1/2 lb Cooked Spaghetti pasta
For Pork Brine:
8 cups ice-cold water
1/2 cup Kosher salt
1/4 cup sugar
2 tbsp unsulfured molasses
1 tbsp red pepper flakes
1 tbsp dried thyme leaves
For Sicilian Breadcrumbs:
1 cup breadcrumbs
2 tbsp dry pesto seasoning
2 tbsp grated pecorino Romano cheese
For Garnish:
1 Roma tomato, sliced and grilled
1 tsp grated pecorino Romano cheese
Chopped Italian parsley
Cracked black peppercorns
Pork Brine Method:
Turn on stove to medium-high heat.
In a large saucepan, combine 2 cups of water with the salt and sugar. Start heating the brine.
Stir continuously until the sugar and salt are dissolved. Take the brine off the heat and let it cool.
Pour the remaining water, molasses, red pepper flakes, and thyme leaves into a large container that has a lid.
Add the brine to the large container and mix well.
Add the pork chops to the brine and place in the refrigerator overnight.
Method:
Prepare the grill with the 2-zone setup at 350 degrees. Combine Sicilian Breadcrumbs ingredients in food processor and mix well.
Remove the chops from the brine, rinse, and dry.
Salt and pepper the pork chops.
Coat pork chops with the Sicilian Breadcrumbs.
Place chops directly over the heat on an elevated wire rack.
Cook with the lid on until both sides show a light char (approximately 4 minutes on each side). The internal temperature should reach 140 degrees F. If the temperature is too low when the surface is charred, move to the cool side of the grill, cover lid, and indirect cook until done.
Serve on plate of pasta.
Garnish with grilled tomato slices, more cheese, parsley, and fresh cracked pepper.
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