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Categories:
extra-virgin olive oil sherry vinegar shallot garlic kosher salt pepper Marcona almonds chives parsley mint cilantro canola oil chops salt
Viewed: 70 - Published at: a year agoIngredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup plus 2 tablespoons sherry vinegar
- 1 shallot, minced
- 1 garlic clove, minced
- Kosher salt
- Pepper
- 1/4 cup marcona almonds, chopped
- 1 teaspoon minced chives
- 1 teaspoon minced parsley
- 1 teaspoon minced mint
- 1 teaspoon minced cilantro
- Canola oil, for brushing
- Four 8-ounce bone-in pork rib chops, cut 1 inch thick
- Flaky sea salt, for finishing
Method
- In a medium bowl, whisk 1/4 cup of the olive oil and 2 tablespoons of the vinegar with the shallot, garlic, 1 tablespoon of kosher salt, 1 teaspoon of pepper and 1 cup of water.
- Stir in the almonds, chives, parsley, mint and cilantro.
- Light a grill and oil the grate.
- In a small bowl, whisk the remaining 1/4 cup each of olive oil and vinegar with 2 tablespoons of kosher salt, 2 teaspoons of pepper and 1/4 cup of water.
- Grill the pork chops over moderately high heat, basting frequently with the seasoning salmuera, until browned and an instant-read thermometer inserted in the thickest part registers 140, 6 to 7 minutes per side.
- Transfer the chops to a platter and baste with some of the marcona almond salmuera.
- Sprinkle with flaky salt and serve the rest of the salmuera alongside.
