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

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course kosher salt
1/4 cup plus 1.5 tsps sugar
4 8-ounce pork chops with rib bone attached
1 lb cipolline or pearl onions
1/4 cup and 1 tbs extra virgin olive oil
2 red, yellow or orange bell peppers
1 small red onion
1/2 tsp crushed red pepper
8 pickled cherry peppers, 4 seeded and thinly sliced, 4 left whole for garnish
aged balsamic vinegar

Steps:

Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight Blanch cipolline onions in boiling water 1 minute. Drain, cool slightly and peel. Heat 1/4 cup oil in large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, 8-10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened. Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper. Reduce heat to low and simmer till vegetables are tender. Stir in reserved cipolline onions and sliced peppers. Can be made 1 day ahead. Cover, chill, and reheat. Prepare barbeque (high heat). Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with oil. Grill about 5 minutes per side. Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish with whole cherry pepper