Ingredients
- 1 1/2 quarts water
- 5 tablespoons kosher salt
- 2 tablespoons white sugar
- 6 pork loin chops, 1/2 inch thick
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 1/2 cup balsamic vinegar
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 Vidalia onions, each cut into 8 wedges
- 2 pears, cored and each cut into 8 wedges
- 1 teaspoon salt
Directions
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutritional Information
Amount Per Serving Calories: 420 | Total Fat: 30.8g | Cholesterol: 50mg
Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell
Recipe Provided by allrecipes.com
What attrack me on this picture was the marks of the grills on the porkchop! I really love how it looks on the meat and how it makes an impression that the porkchop is simply amazing! Like this!
Hello,
My name is Haley Destafino, I am the Associate Publisher of The Mountain Times, a weekly newspaper in Killington, Vermont. Every year we publish a summer and winter menu book which is a collection of the local restaurants menus. We look for colorful and seasonal photos for our covers and the photos you have are very appealing. I write to you in hopes of getting your permission to use one of them for this summer’s menu book cover. We would gladly give you the photo credit and copies after it is published. You can see this winter’s cover on our website, http://www.mountaintimes.info. I look forward to hearing from you. mtntimes@vermontel.com. Thanks for your time.
What image are you interested in. Some Images are owned by clients and I can only use the for my personal promotions. Most are owned by me however and I would have to set you up with a high resolution for print. I love Killington, I used to rent a house on Rt 100 and have skied there most of my life.
These days we go to Stowe since my family lives in Burlington and we fly up.