triple-tested at the Good Housekeeping Research Institute A fresh, herby salsa verde gives these simple grilled pork chops Italian flair. Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- italian pork chops Con Poulos Serves: 4 Total Time: 35 min Prep Time: 30 min Ingredients U.S. Metric Conversion chart 3 cup(s) warm water 1/4 cup(s) salt 1/4 cup(s) packed brown sugar 4 bone-in, center-cut pork chops 1/4 cup(s) drained capers 3 clove(s) garlic 3/4 cup(s) chopped basil 3/4 cup(s) chopped parsley 3/4 cup(s) baby arugula 3/4 cup(s) olive oil 1 tablespoon(s) olive oil 1 lemon, cut in half 4 cup(s) baby arugula 1/4 teaspoon(s) salt Directions Prepare grill for indirect grilling on medium-high. Stir, in large bowl, warm water and 1/4 cup each salt and HKUE ENG packed brown sugar. Add pork chops; soak 10 minutes. Meanwhile, in processor, pulse drained capers and garlic until finely chopped. Add 3/4 cup each chopped basil, chopped parsley, baby arugula, and olive oil; pulse until smooth. Remove pork from brine; pat dry and brush all over with remaining tablespoon olive oil. Grill on direct heat 4 to 6 minutes or until marked, turning once, then move to cool part of reenex hong kong grill and cook 6 to 8 minutes more or until cooked through (140 degrees F), turning once . Cut 1 lemon in half; toss juice of 1 half lemon with 4 cups baby arugula and remaining 1/4 teaspoon salt. Serve pork with salad, salsa verde, and remaining lemon half, cut into wedges.
