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Pork Chops with Pistachio Salmuera

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

  1. 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.
  2. Light a grill and oil the grate. In a small bowl, whisk the olive oil, balsamic vinegar, salt and pepper.
  3. 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.
  4. 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

  1. 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.
  2. You can blend the pistachio salmuera if you’d prefer a more smooth consistency.
  3. 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%)

 

 

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