PORK CHOPS WITH GARLIC POTATOES AND BROCCOLI
Steps:
- Brine (24 hours in advance) 1. In a glass bowl, dissolve salt and sugar in 2 C warm water, then add cold water to bring to room temperature. 2. Add the chops, then cover with plastic wrap and refrigerate for 1-2 hours. 3. Remove chops from brine, rinse, then wrap in plastic wrap and refrigerate up to 24 hours. Par Boil vegetables 1. Bring 4 quarts of water to a boil, then add the potatoes. Cook until potatoes are half way done, about 10 minutes. Remove them to a bowl. 2. Return water to boil, then add broccoli in batches until all pieces are partially cooked, about 2 minutes for florets and 4 minutes for stalks. Remove them to a bowl. Cooking 1. Remove chops from refrigerator and coat with olive oil and fresh ground black pepper. Preheat the grill to high heat. 2. If potatoes are larger than bite size, cut into halves or quarters. In 4-quart sauté pan, heat 1 T of olive oil over medium heat. Add garlic and sauté for 2-3 minutes, but do not let the garlic brown. Add potatoes and sauté for 3-5 minutes. 3. Combine chicken broth, Dijon mustard, pepper flakes, salt, thyme, and chives, then add to potatoes. Cover and cook until potatoes are done. 4. On the grill, reduce the heat to medium and cook the pork chops for 10-12 minutes, turning once. If using a Weber grill, use Direct Medium setting. Remove chops from heat when internal temperature reads 145° F. Place on platter and cover with aluminum foil to rest for 5 minutes. 5. While the chops are cooking, finish the potatoes, then place them in a covered bowl. Add 1 T olive oil to the pan, heat it and add the remaining garlic. Sauté the garlic for 2 minutes, then add the broccoli. Sauté the broccoli until cooked, about 3-5 minutes. 6. Serve with lemon wedges for the potatoes and broccoli.
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