Wednesday, September 15, 2010

tuesday - grilled pork chops & treviso radicchio, steamed romano beans

While I generally shy away from any recipe that's too complicated, sometimes I'll make a dish that's so simple and delicious that I wonder why I ever make anything else. Last night's meal was one of those lovely, simple treats. I'd never had Treviso radicchio (it's a longer, thinner type of the radicchio that's commonly found in the supermarket), so, after spotting it at the farmers' market, I was excited to try it using this recipe from epicurious.com. It has the same pleasantly bitter taste as regular radicchio, and the sweet balsamic glaze was delicious drizzled over it and the pork chop. I served steamed Romano beans on the side, using the same recipe that I've posted here before.



Grilled Pork Chops & Treviso Radicchio with Balsamic Glaze

3 tablespoons coarse kosher salt
1 1/2 tablespoons sugar
2 3/4- to 1-inch-thick pork rib chops
1 head of Treviso radicchio or round radicchio
Kosher salt and freshly ground black pepper
3/8 cup balsamic vinegar
1/2 tablespoon butter
1/2 tablespoon olive oil
Chopped fresh Italian parsley

Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.

Cut Treviso lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; spray lightly with cooking spray. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 2 tablespoons, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.

Remove pork from brine; rinse and pat dry. Brush with oil; sprinkle with pepper. Grill pork and Treviso until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 4 to 5 minutes per side for chops.

Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.

Makes 2 servings.
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Steamed Romano Beans with Garlic and Rosemary

2 tablespoons olive oil
1 garlic clove, peeled and smashed
1 sprig fresh rosemary
1 pound Romano beans, trimmed
Kosher salt and freshly ground black pepper

In a small skillet, heat the oil, garlic, and rosemary until the garlic is fragrant and sizzling but not brown. Remove from heat and let sit for at least 20 minutes (do this step first, then prepare the rest of the meal).

Using a steamer basket over boiling water, steam beans until crisp-tender, 4 to 5 minutes. Transfer beans to a large bowl. Remove garlic and rosemary from oil. Finely chop garlic; discard rosemary. Drizzle beans with enough oil to coat (you may not use all of the oil), add chopped garlic, and toss to combine. Season with salt and pepper.

Makes 4 servings.
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