GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS, AND BALSAMIC VINEGAR

GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS, AND BALSAMIC VINEGAR image

Yield 4 servings

Number Of Ingredients 10

Coarse kosher salt
1/4 cup plus 1 1/2 teaspoons sugar
4 8-oz. pork chops with rib bone attached
1 lb. cipolline onions or pearl onions
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 bell peppers (preferably 1 red and 1 yellow), seeded, cut into 1/2-inch squares
1 small red onion, finely chopped
1/2 teaspoon dried crushed red pepper
8 pickled cherry peppers from jar 4 seeded and thinly sliced, 4 left whole for garnish
Aged balsamic vinegar

Steps:

Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups water in large bowl until salt and sugar dissolve. Add pork chops. Cover and refrigerate overnight, turning pork chops occasionally. Blanch cipolline onions in large saucepan of boiling water 1 minute. Drain. Cool slightly and peel. Heat 1/4 cup oil in heavy large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, turning occasionally, 8 to 10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tablespoon oil in same skillet. Add bell peppers and red onion and saute until softened, about 5 minutes. Add crushed red pepper and 1 1/2 tsp. sugar. Season to taste with salt and pepper. Reduce heat to low and simmer until vegetables are tender, stirring often, about 10 minutes. Stir in reserved cipolline onions and sliced cherry peppers. Cover and keep warm. Do Ahead: Can be made 1 day ahead. Cover and chill. Rewarm before serving. Prepare barbecue (high heat). Remove pork chops from brine; pat dry. Sprinkle with coarse salt and pepper. Brush with oil. Gril until grill marks appear and pork is cooked through, about 5 minutes per side. Place 1 pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish each plate with whole cherry pepper.