Grilled Pork Chops with Gremolata baked garlic

Pork patties on the bone before soaking are soaked for a day in brine with aromatic spices, after which they become very delicate, juicy and acquire an amazing taste. Fried on grilled meatballs served with gremolata – Italian seasoning on based on parsley, olive oil and lemon zest, which add meat with its freshness. The highlight of this Gremolata is baked garlic, it will give it a more rich and interesting taste. Everything the components of this dish can be prepared in advance, and when the people gather on the barbecue, you just have to fry the meat and serve him.

The author of the recipe is Curtis Stone, a chef, culinary writer and TV host

Share with friends: Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pork

• 1/4 Art. brown sugar
• 1/4 Art. coarse salt
• 2 tbsp. l smoked paprika
• 1 tbsp. l pink pepper peas
• 4 fresh sage leaves
• 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 2 natural pork cutlets on the bone, 400 g each. (thick about 3 cm.)

Gremolata

• 1 tbsp. olive oil
• 1 clove garlic, cloves, peel
• 0.5 tbsp. finely chopped parsley
• Grated zest of 3 lemons

Recipes with similar ingredients: brown sugar, paprika, pepper pink, sage, thyme, rosemary, pork loin, garlic, parsley, lemon zest

Recipe preparation:

1. Pork pickle:

   In a large bowl, mix 1 liter. warm water, brown sugar, and salt paprika and stir until sugar and salt dissolve. Add pepper peas, sage, thyme and rosemary and let cool to room temperature temperature. Put pork cutlets in brine. Cover and refrigerate for 24 hours.

2. In the meantime, cook the gremolate:

   Preheat the oven to 135 ° C. In a small baking dish, mix olive oil and garlic. Cover with foil and bake until the garlic will not become completely soft, about 1 hour. Remove the garlic from oven and let it cool in oil. Drain but do not pour out oil. Cut enough baked garlic to make 1 tbsp. l Set aside the remaining baked garlic for another use.

3. In a small bowl, mix parsley, lemon zest, chopped baked garlic and 0.5 tbsp. garlic oil; salt and pepper. Use the remaining garlic oil to grease the pork.

4. Fry pork:

   Preheat the grill to moderate heat. Get the pork brine cutlets and pat dry. Lightly grease them with garlic oil and sprinkle with pepper. Fry, moving as needed to prevent ignition until a beautiful crispy crust and meat thermometer inserted in pork, not will show a temperature of 57 ° C for medium frying, for 8-10 minutes each side. Lay on a cutting board and let rest in for 8 minutes.

5. Separate the meat from the bones and cut across the fibers. Serve with rattle.