Grilled Pork Chops with Spicy Zucchini Pineapple Salsa

Ingredients

• Four 1-inch-thick bone-in pork chops (8 to 10 ounces each)
• Base Brine, recipe follows
• 2/3 cup small-diced pineapple
• 2/3 cup small-diced zucchini
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chardonnay or white wine vinegar
• 1 teaspoon finely chopped shallots
• 1 teaspoon finely minced jalapenos
• 1/4 teaspoon grated fresh ginger
• Kosher salt and freshly cracked black pepper
• 1/2 cup brown sugar
• 1/3 cup kosher salt
• 1 teaspoon black peppercorns
• 3 cloves garlic, smashed
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag