• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Dinner 30 Minutes or Less Pork
4.8 from 11 votes

Pork Chops with Pistachio Salmuera

Jump to RecipePrintRate
By: Joanna Cismaru •7/3/22 9 Comments

This post may contain affiliate links. Please read my disclosure policy.

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a sliced pork chop with pistachio salmuera
4.82 from 11 votes

Pork Chops with Pistachio Salmuera

Prep 10 minutes minutes
Cook 15 minutes minutes
Total 25 minutes minutes
4
Rate Recipe Print Recipe
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.
Prevent your screen from going dark

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a sliced pork chop with pistachio salmuera

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 335
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Subscribe
Notify of
guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Arnold
Arnold
Posted: 6 months ago

5 stars
Have not tried it but receipt is straight forward and even I can do it

0
Reply
Susan B
Susan B
Posted: 3 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan B
Posted: 3 years ago

I’m so glad you liked it, Susan!

0
Reply
Deborah
Deborah
Posted: 3 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah
Posted: 3 years ago

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

0
Reply
Dale
Dale
Posted: 3 years ago

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

0
Reply
Pat
Pat
Posted: 5 years ago

5 stars
This was amazing, thank you!

0
Reply
Veronica
Veronica
Posted: 7 years ago

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

Thanks:)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Veronica
Posted: 7 years ago

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

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

a serving of spaghetti bolognese in a white bowl garnished with parsley.
1 hour hr 5 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz