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Jamie Purviance

Brined Pork Chops with Balsamic Glaze and Grilled Potato Fries

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  • People

    Serves 4

  • Brining Time

    1 to 1:30 h

  • Grilling Time

    6 to 12 min.

  • Prep Time

    45 min.

People
Serves 4
Brining Time
1 to 1:30 h
Grilling Time
6 to 12 min.
Prep Time
45 min.

the Ingredients

20151023095408 Row Pork 13

Brine

  • 480 milliliters water
  • 3 tablespoons kosher salt
  • 1 tablespoon granulated sugar
 
  • 4 pork loin chops, each 225 to 280 grams and 3 to 4 centimeters thick
  • 2 teaspoons minced fresh rosemary leaves
  • 1 teaspoon freshly ground black pepper

Glaze

  • 120 milliliters good-quality balsamic vinegar
  • 2½ tablespoons unsalted butter
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon granulated sugar

Sauce

  • 120 milliliters mayonnaise
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced
  • ¼ teaspoon freshly ground black pepper

Fries

  • 5 Yukon gold potatoes, about 680 grams total, each cut lengthwise into 12-millimeter slices
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh rosemary leaves
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh Italian parsley leaves

Instructions

  • 01 In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.
  • 02 Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1½ hours.
  • 03 Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
  • 04 In a small saucepan over medium-high heat on the stove, boil the balsamic vinegar until slightly thickened and reduced to 60 milliliters, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar.
  • 05 In a small bowl mix the sauce ingredients. 
  • 06 Cook the potato slices in a large pot of boiling salted water just until they are cooked halfway through and beginning to soften slightly, about 5 minutes. Drain. Rinse with cold water to cool quickly. Drain again. Pat dry with paper towels. Drizzle the potato slices with oil and season evenly with rosemary, salt, and pepper.
  • 07 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 08 Brush the cooking grates clean. Grill the chops and potato slices over direct medium heat, with the lid closed, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.
  • 09 Reheat and whisk the balsamic glaze over low heat. Drizzle the chops with the balsamic glaze. Divide the potatoes among the plates. Serve the sauce on the side as a dip for the potatoes.
Ingredients
Instructions

  • the Ingredients

    20151023095408 Row Pork 13

    Brine

    • 480 milliliters water
    • 3 tablespoons kosher salt
    • 1 tablespoon granulated sugar
     
    • 4 pork loin chops, each 225 to 280 grams and 3 to 4 centimeters thick
    • 2 teaspoons minced fresh rosemary leaves
    • 1 teaspoon freshly ground black pepper

    Glaze

    • 120 milliliters good-quality balsamic vinegar
    • 2½ tablespoons unsalted butter
    • ⅛ teaspoon kosher salt
    • ⅛ teaspoon freshly ground black pepper
    • ⅛ teaspoon granulated sugar

    Sauce

    • 120 milliliters mayonnaise
    • 2 tablespoons chopped fresh Italian parsley leaves
    • 1 tablespoon chopped fresh chives
    • 2 teaspoons Dijon mustard
    • 1 large garlic clove, minced
    • ¼ teaspoon freshly ground black pepper

    Fries

    • 5 Yukon gold potatoes, about 680 grams total, each cut lengthwise into 12-millimeter slices
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons minced fresh rosemary leaves
    • ½ teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons finely chopped fresh Italian parsley leaves

  • Instructions

    • 01 In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.
    • 02 Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1½ hours.
    • 03 Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
    • 04 In a small saucepan over medium-high heat on the stove, boil the balsamic vinegar until slightly thickened and reduced to 60 milliliters, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar.
    • 05 In a small bowl mix the sauce ingredients. 
    • 06 Cook the potato slices in a large pot of boiling salted water just until they are cooked halfway through and beginning to soften slightly, about 5 minutes. Drain. Rinse with cold water to cool quickly. Drain again. Pat dry with paper towels. Drizzle the potato slices with oil and season evenly with rosemary, salt, and pepper.
    • 07 Prepare the grill for direct cooking over medium heat (180° to 230°C).
    • 08 Brush the cooking grates clean. Grill the chops and potato slices over direct medium heat, with the lid closed, until the chops are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and toss with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.
    • 09 Reheat and whisk the balsamic glaze over low heat. Drizzle the chops with the balsamic glaze. Divide the potatoes among the plates. Serve the sauce on the side as a dip for the potatoes.

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