Grilled Pork Chops with Pickled Peppers and Onions
- 2 cups water
- 1 cup kosher salt
- 1 cup brown sugar
- 4 quarts cold water
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 4 (1¼ inch thick) center-cut pork chops
- salt and ground black pepper to taste
- 2 tablespoon olive oil, or as needed
- 2 red bell peppers, thinly sliced
- 2 yellow onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 pinch red pepper flakes
- ½ cup dry vermouth
- 1 cup whole pickled red cherry peppers, halved
- 1 tablespoon chives, thinly sliced (for garnish)
- Stir water, salt, and brown sugar together in a saucepan over medium heat; simmer until the sugar is mostly dissolved, about 5 minutes; pour into a large heatproof bowl and add cold water, peppercorns, and bay leaves. Stir water to dissolve salt and sugar completely.
- Cover bowl with plastic wrap and refrigerate until completely cool, about 1 hour and allow to cool completely.
- Submerge pork chops in the brine. Cover bowl again and refrigerate for at least 2 hours, but ideally up to 8 hours.
- Remove the pork chops from the brining liquid and pat dry with paper towel. Season chops with salt and pepper and brush with olive oil.
- Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Sauté peppers and onions in hot oil until softened and slightly charred, about 10 minutes; season with salt and pepper.
- Reduce heat to low. Add garlic and red pepper flakes; sauté until fragrant, an additional 1 minute.
- Deglaze pan with vermouth; add cherry peppers and stir. Cook on low until vermouth will cooks away, about 5 minutes.
- Heat a grill or grill pan to medium-high. Cook pork chops until no longer pink in the center and a probe thermometer reads at least 135°F (58°C) about 6 minutes per side; transfer to the pan with the peppers and onions.
- Continue cooking pork with the vegetables to your desired doneness. For medium-rare, the center should register about 145°F (63°C).
- Place chops on a platter and top with the peppers and onion mixture; garnish with chives.
Remember to allow the pork chops to rest for at least 5 minutes before digging in! Resting pork allows it to stay tender and juicy.
What others are saying
Jessica Scott says:
I made these pork chops and they were fabulous! The recipe was slightly labor intensive, but definitely worth it in the end. They chops were extra flavorful and moist, probably one of the best pork chops I've ever made! The pickled peppers and onions were also superb.
Laura Griffin says:
I really love these grilled pork chops! The peppers and onions were perfect on top. The meat was juicy, tender, and full of flavor. Definitely a new favorite.