Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze
Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare barbecue (medium-high heat).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare barbecue (medium-high heat).
Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve.
Add pork chops; let brine 20 minutes, turning occasionally.
Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece.
Place on baking sheet; brush with some oil.
Sprinkle with salt and pepper.
Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes.
Whisk in butter.
Season glaze with salt and pepper.
Remove pork from brine; pat dry.
Brush with oil; sprinkle with pepper.
Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
Transfer pork and vegetables to plates.
Drizzle glaze over; sprinkle with parsley.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.