Email to Lola777      

Recipe Categories: Lola777's HOME PAGEAPPETIZERS ASIAN BBQ BEVERAGES BREAD BRKFSTandBRUNCH BROWNIES CAJUNCREOLE CAKESandPIES CARIBBEAN CASSEROLES CHEESE COOKIES DESSERTS DIPSandSPREADS FISHandSEAFOOD FRUIT GAME GREEK ITALIAN JAMSandJELLIES MARINADES MEATS MEXICANTEX-MEX MISC NUTS PASTA PICKLESandRELISHES PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN

BALSAMIC GRILLED PORK CHOPS W/PEARS




Source of Recipe


Chef Scott Birch, Inn on Biltmore Estate


List of Ingredients




4 8-ounce, double-cut pork chops
1/2 cup kosher salt, plus more to taste
1/4 cup sugar, plus more to taste
4 fresh Pears, halved
1/4 cup extra virgin olive oil
Freshly ground black pepper
Broccoli rabe with garlic
Best quality balsamic vinegar, for drizzling


Recipe



Place the chops in a non-reactive casserole. In a deep bowl, combine the salt,
sugar, and about 2 quarts of water and mix well. Pour the mixture over the
chops and let them brine in the refrigerator for 12 hours or overnight.
Prepare a grill or broiler.
Brush each pork chop and pear section with some of the olive oil, season both
the meat and fruit well with salt and pepper, and set pears aside. Place the
pork chops on the hottest part of the grill and cook for 5 minutes on one side,
then turn carefully with tongs and grill for 5 minutes on the other side.
While the second side cooks, place the pear halves on the grill and cook until
lightly charred and juicy.
Place a mound of broccoli rabe on each plate and top with one pork chop.
Garnish with the pear halves, drizzle both pork and pears with the balsamic
vinegar, and serve immediately. Serves 4.