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.
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!
- 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.
- 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 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.
How To Make Pork Chops With Pistachio Salmuera
- 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.
- 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.
- 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!
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:
- White Beans with Bacon and Herbs
- Italian Parmesan Roasted Potatoes
- Old Fashioned Green Beans
- Roasted Brussel Sprouts
- Lemon Orzo with Asparagus
- Macaroni Salad
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
Looking for more recipes? Follow on…
Pork Chops with Pistachio Salmuera
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
- 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.
- 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.
- You can blend the pistachio salmuera if you’d prefer a more smooth consistency.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.