Pork Chops with Pistachio Salmuera

pork chops sliced on a wooden cutting board topped with salmuera

Pork Chops with Pistachio Salmuera! Perfect way to jazz up your midweek dinners, pork chops grilled to perfection with two different types of salmuera, one for basting and one pistachio salmuera for serving.

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


  • 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.

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