italian pork chops are simply pork chops, grilled or broiled, topped with a quick italian chimichurri sauce and served over arugula salad with lemon
italian pork chops
- 3 c. warm water
- ¼ c. salt
- ¼ c. packed brown sugar
- 4 bone-in center-cut pork chops
- ¼ c. drained capers
- 3 clove garlic
- ¾ c. chopped basil
- ¾ c. chopped parsley
- ¾ c. baby arugula
- ¾ c. olive oil
- 1 tbsp. olive oil
- 1 lemon
- 4 c. baby arugula
- ¼ tsp. salt
preheat grill or broiler
stir, in large bowl, warm water and 1/4 cup each salt and 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 or broil pork chops 4-6 minutes per side, do not over cook
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.