bone-in pork loin chops, each about 6 ounces and ¾ inch thick, trimmed of excess fat
Extra-virgin olive oil
large yellow or red onion, finely chopped (about 2 cups)
medium Fuji apples, cored and cut into ¼-inch dice (about 2 cups)
finely grated lemon zest
fresh lemon juice
finely chopped fresh tarragon leaves
Freshly ground black pepper
pistachio nuts, shelled and roughly chopped (about 3 tablespoons)
In a large saucepan mix the cold water with the salt and the sugar, and whisk over medium heat on the stove until the salt and sugar are dissolved. Remove from the heat and stir in the bay leaves and the pepper. Add the ice cubes. Put the pork chops in the brine and allow them to stand at room temperature for about 30 minutes, or refrigerate for 2 hours. Meanwhile, make the relish.
In a 12-inch skillet over medium heat on the stove, warm 2 tablespoons oil and add the onion. Sauté until tender and slightly golden, about 10 minutes, stirring often. Stir in the apples and cook for 2 minutes more. Remove from the heat and stir in the lemon zest, lemon juice, tarragon, salt, and ¼ teaspoon pepper.
Related Grill Skills
Chopping an Onion
Zest Then Juice a Lemon
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Whisk the mustard with 3 tablespoons oil and ¼ teaspoon pepper. Lift the pork chops from the brine and pat them dry with paper towels. Discard the brine. Brush the chops on both sides with the mustard mixture.
Grill the chops over direct medium heat, with the lid closed, until the meat is still slightly pink in the center, 5 to 7 minutes, turning once after 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Reheat the relish. Serve the chops warm with the relish, and top with the nuts.
Grill the chops over medium heat, with the lid closed, until the meat is still slightly pink in the center, 5 to 7 minutes, turning once after 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Reheat the relish. Serve the chops warm with the relish, and top with the nuts.