Pork chops with pickled onions
6 servings
60 minutes
Pork chops with pickled onions are a dish with deep roots in Italian cuisine, where the combination of aromatic herbs, marinade, and grilling creates a unique flavor. Juniper and marjoram give the meat subtle spicy notes, while rice vinegar softens the texture, making the chops incredibly juicy. Pickled green onions in champagne vinegar add a zesty freshness that perfectly balances the richness of the meat. This dish is a true celebration of flavors, suitable for a cozy family dinner or festive gathering. It can be served with light sides to highlight the main ingredients, and the marinating and grilling process makes it exceptional in depth of aroma. Simple yet carefully selected components turn the chops into a culinary masterpiece.
1
Lightly roast the juniper berries in a small pan. Place the roasted berries in a food processor bowl, pour in rice wine, add 1/2 cup of salt, sugar, parsley, marjoram, and 1/2 cup of water. Blend until smooth and transfer the marinade to a large dish. Add the chops, cover with a lid and refrigerate for 12 hours.
- Juniper berries: 1 glass
- Rice vinegar: 2 glasss
- Salt: to taste
- Sugar: 1 glass
- Parsley: 1 bunch
- Marjoram: 1 bunch
- Pork chops: 4 pieces
2
Meanwhile, marinate the onion. In a bowl, mix 2 tbsp of salt, olive oil, and vinegar. Add the onion, cover with plastic wrap, and marinate for 2 hours.
- Salt: to taste
- Olive oil: 1 glass
- Champagne Vinegar: 1 glass
- Green onions: 12 stems
3
Remove the chops from the marinade and let them warm to room temperature. Preheat the grill/grill pan. Cook the chops for 40-45 minutes, turning and basting with marinade every 5 minutes. Place the finished chops on a work surface and let them cool slightly.
- Pork chops: 4 pieces
4
Meanwhile, place the marinated onions on a sheet of foil. Drizzle with 2 tablespoons of vinegar dressing, cover with foil. Place the foil packet on the grill and cook for 8-10 minutes. Transfer the cooked onions to a plate, drizzle with the remaining dressing, and season with pepper. Slice the chops, place them on a dish, and serve with the onions. Enjoy your meal!
- Green onions: 12 stems
- Champagne Vinegar: 1 glass
- Ground black pepper: to taste