Grilled Porkchops with Cherry Peppers, Cipolline Onions, and Balsamic Vinegar

1/2 cup coarse kosher salt. plus extra to taste


1/4 cup plus 1 and 1/2 tsps sugar

4 8 oz. pork chops with rib bone attached

1 lb. cipolline onions or pearl onions

1/4 cup plus 2 tblsp. extra virgin olive oil

2 bell peppers (preferable 1 red and 1 yellow), seeded, cut into 1/2 inch squares

1 small red onion, finely chopped

1/2 tsp dried crushed red pepper flakes

8 pickled cherry peppers from jar, finely sliced

Aged balsamic vinegar

Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups of water in a large bowl until dissolved.  Place the pork in dish. Cover and refrigerate overnight, turning the chops occasionally.

Blanch cipolline onions in large saucepan of boiling water for 1 minute.  Drain. Cool slightly and peel.  Heat 1/4 cup oil in a heavy large skillet over medium heat.  Add cipolline onions and cook until tender and browned in spots, turning occasionally, 8-10 minutes.


Transfer onions to a medium bowl. Increase heat to hight and add 1 tblsp. oil in same skillet.  Add bell peppers and red onion and saute until softened, about 5 minutes.  Add crushed pepper, and 1 and 1/2 tsp. sugar.  Season with salt and pepper.  Reduce heat to low and simmer until vegetables are tender, stirring often, about 8-10 minutes.

Stir in reserved onions and sliced peppers.  Cover and keep warm.

Heat a tblsp. of olive oil over medium in a heavy skillet. Add pork. Cook until the pork is cooked through, about 7 minutes per side.  Place pork on plates, garnish with vegetable mixture and balsamic vinegar.