Brined Pork Chops Grilled with Salsa Verde

Serves 4

4, 1 inch thick pork chops

Brine

2 quarts water

½ cup kosher or sea salt

¼ cup sugar

Mix together the water, salt & sugar. Add the chops and brine for 24 hours.

¼ cup olive oil

Kosher or sea salt

Coarse black pepper

Salsa Verde

2 cloves garlic

¼ cup capers rinsed

2 t Dijon mustard

8 whole sprigs parsley

6 sprigs mint, leaves only

6 sprigs basil, leave only

2 T red wine vinegar

¼ cup + 2 T olive oil

5 green olives

½ jalapeno

1 lemon juice

Place all of the ingredients in a food processor and puree until smooth. Alternatively chop by hand and mix together for a coarser texture.

Remove the chops from the brine and pat dry. Rub olive oil all over the chops to increase flavor and reduce sticking to the grill. Season the chops lightly with salt and coarse black pepper. Grill or sauté the pork chops over medium-high heat flipping frequently to avoid burning. When cooked to your desired temperature remove from the grill and top with the salsa verde.