Grilled Pork Chops and Broccolini with Avocado Salsa

Thick-cut, bone-in pork chops stand up to the high heat of grilling. For the most tender, juiciest results, start the process with brining. This recipe is for two (and large enough for leftovers), but you can easily double it—just increase the amount of salt and sugar in the brine, as in this recipe for Roasted Brined Pork Chops with Steamed Potatoes.

Center-Cut Pork Chops

Although there’s an ample serving of meat, this dinner is still lean and fresh. Broccolini is loaded with nutrients—as are the salsa ingredients—and it tastes great with the slightly charred, smoky flavor from quick grilling. Give the broccolini a head start with a little steam cooking, and finish it on the grill just before serving. Salt, pepper, and a drizzle of olive oil are all the seasoning this deliciously earthy vegetable needs.

Broccolini

Skip the barbecue sauce and top the chops with an easy, bright salsa made with fresh, seasonal vegetables. If you can find heirloom radishes in springtime, buy a bunch. They add a refreshing, piquant touch to the sweet tomato, creamy avocado, and tart lime. 

Salsa Ingredients

Serves 2

Ingredients

For the Pork Chops and Broccolini

• 1/4 cup salt
• 2 tbsp sugar
• 1 tbsp mixture of black peppercorns, allspice berries, coriander seeds, and red pepper flakes
• 4 cups water
• 2 center-cut, bone-in pork chops, about 1 inch thick
• olive oil, for rubbing and drizzling
• sea salt
• freshly ground black pepper
• 4 oz broccolini, trimmed to about 5 inches in length

Spice Mixture for Brine

For the Salsa

• 2 heirloom radishes, preferably pink or purple, thinly sliced
• 1 medium, round tomato, such as stem or hothouse, chopped
• 1 scallion, thinly sliced
• 2 tbsp chopped cilantro
• sea salt
• freshly ground black pepper
• 1 small, firm-ripe avocado
• 1 tbsp fresh lime juice

Preparation

For the Pork Chops and Broccolini

1. Place the salt, sugar, and spice mixture in a large bowl. Add 4 cups of water and stir well to dissolve the salt and sugar.

Brine Ingredients

1. Add the pork chops and submerge completely. Cover with plastic wrap and refrigerate at least 4 hours.

Pork Chops Beginning to Brine

1. Light a grill for medium heat. Remove the chops from the brine and pat dry, rubbing off any spices clinging to the meat. Place on a plate and rub with oil. Season both sides with salt and pepper (easy on the salt, since the brine will have penetrated the pork).
2. Grill until slightly charred outside and juicy, tender inside, about 12 minutes total, turning two or three times.

Grilled Chops

1. Meanwhile, season the broccolini with salt and pepper and steam until crisp-tender, about 2 minutes. Remove to a plate and drizzle with olive oil.

Steamed Broccolini

1. Remove the chops from the grill and let rest 4-5 minutes. Place the steamed broccolini on the grill in a single layer. Grill until tender and slightly charred, 1 minute, turning halfway through.

Grilled Broccolini

To serve, place each chop on a plate and divide the broccolini alongside. Drizzle the broccolini with a little more olive oil and re-season with salt and pepper. Spoon salsa on top of each chop.

For the Salsa

1. Place the radishes, tomato, scallion, and cilantro in a medium bowl and season with salt and pepper. 

Salsa before Avocado Is Added

1. Peel the avocado and remove the pit. Coarsely chop and stir into the salsa along with the lime juice. Re-season with salt and pepper, if desired.

Avocado Salsa