Grilled Pork Chops

Last week, I tried a Mario Batali recipe from the April issue of Bon Appetit. The flavors were really great and I used ingredients I don't use very often: cipolline onions, cherry peppers and aged balsamic.

I shopped at the Buford Highway Farmers market and found these pickled peppers and this yummy balsamic glaze. Both are quite flavorful and a good find! The peppers have a slight heat to them and the balsamic has a deep, rich taste. I find that I shop more and more at the Buford Hwy Farmers market and have been quite pleased with the huge variety of products they carry. Give it a try!

This recipe packs a huge flavor punch and gives you good vegetables too. I served it with roasted
asparagus.

Here's the full recipe:

Grilled Pork Chops with Cherry Peppers, Cipolline Onions and Balsamic Vinegar

1/2 cup kosher salt
1/4 cup sugar
(4) 8-oz pork chops with rib bone
1/4 cup plus 1 tbsp extra-virgin olive oil
2 bell peppers, one red, one yellow
1 small red onion, finely chopped
1/2 tsp dried crushed red pepper
8 pickled cherry peppers, sliced thin
Aged balsamic vinegar


Brine pork chops overnight in 1/4 cup sugar and 1/2 cup kosher salt. Grill chops till done throughout.

Blanch cipolline onions in large saucepan of boiling water, then peel. Heat 1/4 cup olive oil in large heavy skillet, brown cipolline onions, 8-10 minutes. Remove.

Add bell peppers and red onion, saute till softened, about 5 minutes. Add crushed red pepper. Reduce to low and simmer til vegetables are softened. Stir in cipolline onions and sliced cherry peppers.

Place grilled pork chop on plate and top with vegetables. Drizzle with balsamic vinegar.

Enjoy!