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Home / Recipes
25 minutes
4.80 from 10 votes
8 Comments

Pork Chops with Pistachio Salmuera

Jump to RecipePrint Recipe
  • 335
by: Joanna Cismaru
07.03.22

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Pork Chops with Pistachio Salmuera! Perfect way to jazz up your midweek dinners, pork chops grilled to perfection with two different types of salmuera, one for basting and one pistachio salmuera for serving. 

pork chops sliced on a wooden cutting board topped with salmuera

It’s time for pork chops, I love a nice succulent chop when it’s perfectly prepared with a scrumptious sauce! The star of this show, however, is this incredible pistachio salmuera. If you’re not familiar with salmuera, I’m excited to introduce you to this little gateway recipe, because you’re about to get hooked.

This pork chop recipe comes with not one but two salmuera sauces, one for basting while grilling and one with pistachios and herbs which I love to serve over the grilled pork chops. They’ve got crunch, tang, color, and some perfectly on point seasoning – if I do say so myself. Trust me, it’s fantastic!

What Is Salmuera?

Salmuera is basically a brine that is used for basting while grilling the meat all the way from Argentina. Brining is important for achieving tender, moist, and flavorful meat and I highly recommend all my readers begin trying it out if you haven’t before. Luckily if this is your first brining endeavour, you’re being given the tastiest brine recipe of all time!

a bowl of pistachio salmuera

Ingredients

Serving salmuera

  • Olive oil – You want a great tasting, neutral oil as the liquid base of this condiment.
  • Nuts – Pistachios add an awesome crunch, flavor, richness, and color to this sauce.
  • Herbs – Fresh parsley, mint, chives, and cilantro. Fresh herbs are essential for this dish!
  • Seasoning – Salt and pepper.
  • Aromatics – Garlic and white onion.

Basting salmuera

  • Olive oil – We want to keep those flavors consistent, from each of our salmueras through to our pork, use the same olive oil as you use above.
  • Vinegar – I prefer to use something with a deep and complex flavor like balsamic. This will allow the meat to tenderize while cooking.
  • Seasoning – Salt and pepper.

Pork

  • Pork chops –  Bone-in pork chops and you want them to be at least an inch in thickness, just keep in mind that the thicker they are they longer they will require to cook on the grill.
  • Smoked salt – Something like Maldon. Totally optional but completely delicious.
pork chops with grill marks cooking on a barbecue

How To Make Pork Chops With Pistachio Salmuera

  1. Form the separate salmueras: In a medium bowl whisk the olive oil and balsamic vinegar together with the onion, garlic, salt, pepper, and water. Stir in the pistachios, chives, parsley, mint and cilantro. Light a grill and oil the grate. In a small bowl, whisk the olive oil, balsamic vinegar, salt and pepper.
  2. Cook the pork: Grill the pork chops over moderately high heat, basting frequently with the basting salmuera, until browned. The steaks are done when a thermometer inserted in the thickest part registers at 140 F degrees, 6 to 7 minutes per side, could be more depending on thickness of steaks.
  3. Finish the dish: Transfer the chops to a plate and top with some of the serving salmuera. Sprinkle with smoked salt if preferred and serve with the remaining pistachio salmuera.

Let Your Pork Chops Rest

Don’t cut into them right away! All the juices will run out and you’ll end up with dry chops, and nobody likes dry chops. Wait a few minutes, at least 5 but 10 if you’re patient, then drizzle some of that pistachio and herb salmuera all over the chops and enjoy!

What Temperature Is Pork Safe to Eat?

I know that a lot of you may have a fear of undercooked pork. While this was a major issue a few decades ago, standards for pork have increased immensely and these health risks aren’t much to worry about anymore. The standard for fully cooked and safe pork is now 145F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy.

I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer cooking your pork more than 145F, that is totally okay. It’s your dinner after all!

Pork Chops with Pistachio Salmuera on a cutting board

What Else Can I Use With Salmuera?

This little basting condiment goes so well on so many different proteins! Stuff like chicken, steaks, tuna, and tofu. Even veggies like meaty porobello mushrooms will pair perfectly – heck you can even use salmuera as a dip!

What Can I Serve With My Pork Chops?

My favorite way to serve them is over creamy mashed potatoes. You can also try:

  • Polenta
  • White Beans with Bacon and Herbs
  • Italian Parmesan Roasted Potatoes
  • Old Fashioned Green Beans
  • Roasted Brussel Sprouts
  • Lemon Orzo with Asparagus
  • Macaroni Salad
4 pork chops on a cutting board with one sliced topped with salmuera

How to Store Pork Chops

Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.

More Must Try Recipes:

  • Pan Seared Pork Chops with Gravy
  • Ranch Pork Chops And Potatoes Sheet Pan Dinner
  • Mustard Balsamic Pork Chops with Rosemary
  • Apple Bacon and Blue Cheese Stuffed Pork Chops
  • Korean Style Pork Chops
  • Easy Oven Baked Pork Chops
  • Baked Honey Glazed Pork Ribs

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side view shot of a sliced pork chop with pistachio salmuera

Pork Chops with Pistachio Salmuera

4.80 from 10 votes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
Pork Chops with Pistachio Salmuera! Perfect way to jazz up your midweek dinners, pork chops grilled to perfection with two different types of salmuera, one for basting and one pistachio salmuera for serving.

Ingredients

For serving Salmuera

  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 small onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1/4 cup water
  • 1/4 cup pistachios chopped
  • 1 tablespoon chives finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon cilantro chopped

For basting Salmuera

  • 1/4 cup olive oil
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 2 teaspoon pepper

Rest of Ingredients

  • 4 bone-in pork chops cut 1 inch thick
  • 1 teaspoon smoked salt optional
US Customary – Metric

Instructions

  • In a medium bowl whisk the olive oil and balsamic vinegar together with the onion, garlic, salt, pepper, and water. Stir in the pistachios, chives, parsley, mint and cilantro.
  • Light a grill and oil the grate. In a small bowl, whisk the olive oil, balsamic vinegar, salt and pepper.
  • Grill the pork chops over moderately high heat, basting frequently with the basting salmuera, until browned. The steaks are done when a thermometer inserted in the thickest part registers at 140 F degrees, 6 to 7 minutes per side, could be more depending on thickness of steaks.
  • Transfer the chops to a plate and top with some of the serving salmuera. Sprinkle with smoked salt if preferred and serve with the remaining pistachio salmuera.

Recipe Notes

  1. The pistachio salmuera would work very well with other proteins if you don’t eat pork. Try it on steak, tuna, chicken, or even as a dip.
  2. You can blend the pistachio salmuera if you’d prefer a more smooth consistency.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1chopCalories: 566kcal (28%)Carbohydrates: 7g (2%)Protein: 37g (74%)Fat: 43g (66%)Saturated Fat: 9g (56%)Cholesterol: 117mg (39%)Sodium: 1407mg (61%)Potassium: 703mg (20%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 162IU (3%)Vitamin C: 4mg (5%)Calcium: 51mg (5%)Iron: 2mg (11%)
Course:Dinner, Main Course
Cuisine:American
Keyword:grilled pork chops
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 335

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Susan B says

    October 12, 2019 at 5:47 pm

    5 stars
    I made this last night and the family loved it. This flavor profile in this recipe is something we have never had before and I’m so glad I took the chance and tried it. RAVE reviews and the sauce would be good on anything, especially grilled shrimp or chicken. I dipped crusty Italian bread into it and it was even good on that. Thank you SO much for bringing us this recipe. So easy to make and will now become something I will make for years to come.

    Reply
    • jo says

      October 13, 2019 at 6:46 pm

      I’m so glad you liked it, Susan!

      Reply
  2. Deborah says

    September 30, 2019 at 3:08 pm

    I’m a little confused, in the instructions for the basting salmuera you say water, but in the list of ingredients there is no water.
    Please clarify.

    Reply
    • jo says

      October 2, 2019 at 11:18 am

      You’re right, there’s no water in the basting salmuera, I fixed the instructions. Thanks for catching this.

      Reply
  3. Dale says

    September 30, 2019 at 10:06 am

    5 stars
    Thanks for sharing. I used just the basting portion to grill some chops and they turned out great but plan to follow the whole recipe in the near future

    Reply
  4. Pat says

    April 18, 2018 at 3:42 pm

    5 stars
    This was amazing, thank you!

    Reply
  5. Veronica says

    August 30, 2016 at 4:23 pm

    Do you think this would be good with grilled tuna steaks?

    Thanks:)

    Reply
    • Joanna Cismaru says

      August 30, 2016 at 4:36 pm

      You know what, I think the flavors in this salmuera would be perfect on tuna steaks!

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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