Pork Chops with Salmuera with Pistachio! The perfect way to revive mid-week dinners, two different types of grilled salmuera cooked to perfection, one for budding and the other for peanut salad.
Pork Chops with Pistachio Salmuera Ingredients
SERVICE SALMUERA
Olive oil – you want an excellent taste, neutral oil as the liquid basis of the flavor.
Nuts – Pistachios, these sauces adds great crispness, flavor, richness and color.
Herbs – Fresh parsley, mint, chives and coriander. Fresh herbs are very important for this dish!
Spices – Salt and pepper.
Aromatics – Fresh garlic and white onions. 1 1/2 teaspoon equals 1 fresh carnation.
BLASTING SALMUERA
Olive Oil – We want to keep these flavors consistent from every salmesom to our pigs, use the olive oil you used above.
I prefer to use something with a deep and complex taste like vinegar – balsamic. This ensures that the meat is softened during cooking.
Spices – Salt and pepper.
PORK
Pork chops – Bone pork chops and you want them to be at least one inch thick, just keep in mind.
Smoked salt – something like Maldon. Totally optional but totally delicious.
INGREDIENTS
For serving Salmuera
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 small onion chopped
- 2 cloves garlic minced
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 cup water
- 1/4 cup pistachios chopped
- 1 tbsp chives finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh mint chopped
- 1 tbsp cilantro chopped
For basting Salmuera
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 2 tsp pepper
Rest of Ingredients
- 4 bone-in pork chops cut 1 inch thick
- 1 tsp smoked salt optional
INSTRUCTIONS
- In a medium bowl whisk the olive oil and balsamic vinegar together with the onion, garlic, salt, pepper, and water. Stir in the pistachios, chives, parsley, mint and cilantro.
- Light a grill and oil the grate. In a small bowl, whisk the olive oil, balsamic vinegar, salt and pepper.
- Grill the pork chops over moderately high heat, basting frequently with the basting salmuera, until browned. The steaks are done when a thermometer inserted in the thickest part registers at 140 F degrees, 6 to 7 minutes per side, could be more depending on thickness of steaks.
- Transfer the chops to a plate and top with some of the serving salmuera. Sprinkle with smoked salt if preferred and serve with the remaining pistachio salmuera.
RECIPE NOTES
- The pistachio salmuera would work very well with other proteins if you don’t eat pork. Try it on steak, tuna, chicken, or even as a dip.
- You can blend the pistachio salmuera if you’d prefer a more smooth consistency.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1chopCalories: 566kcal (28%)Carbohydrates: 7g (2%)Protein: 37g (74%)Fat: 43g (66%)Saturated Fat: 9g (56%)Cholesterol: 117mg (39%)Sodium: 1407mg (61%)Potassium: 703mg (20%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 162IU (3%)Vitamin C: 4mg (5%)Calcium: 51mg (5%)Iron: 2mg (11%)
