NEXGRILL · PUBLISHED

Grilled Pork Chops with Pistachio Salmuera

In Argentina, it’s fairly common to baste foods with a traditional salt-brine called “salmuera.” It’s a simple concoction that adds huge flavor to meats, like this quick-to-make grilled pork chop recipe.

COOK MIN4SERVINGS

Grilled Pork Chops with Pistachio Salmuera

THE METHOD

COOK IT.

Preheat your Nexgrill to medium-high/high heat.

Place your pork chops on the grill over direct heat. Baste them frequently with the salmuera, until chops are browned. This should take about 6-7 minutes per side.

Check your pork chops with a thermometer inserted into the thickest part. If they register at 140 degrees Fahrenheit, they’re done. If not, give ‘em another couple minutes and check again.

Plate your pork chops. You should have plenty of salmuera left over to top them with.

Sprinkle the smoked salt over the pork chops, and serve with the remainder of the pistachio salmuera.

RECIPE SOURCE

Originally published by Nexgrill.

VIEW ORIGINAL ↗