Grilled Pork Chops with Lentils
By Chef Mark “Gooch” Noguchi
photo courtesy of Kona Brewing Co.
Ingredients
8 cups cold water
2 Tbsp kosher salt
2 Tbsp sugar
4-6 each pork chops, bone-in
TT salt and black pepper
As needed Big Wave lentils, see below
As needed grilled summer vegetables, see below
As needed herb salsa, see below
As needed good sea salt
Instructions
Day 1:
In a large bowl, whisk together water, salt, and sugar until dissolved. Place the pork chops in a 1-gallon freezer bag with this liquid to brine overnight in the refrigerator.
Prepare the Big Wave lentils. (See recipe below)
Day 2:
Remove the pork chops from the brine and lay them out at room temperature to dry approximately 2 hours before grilling.
Prepare the herb salsa and set aside until you are ready to serve. (See recipe below)
Reheat the lentils and keep warm on the side.
Heat up your grill: Use a high flame for one side, making it very hot for searing, and a low flame for the other side for prolonged cooking.
Grill the summer vegetables and set aside. (See recipe below)
Brush the chops on both sides with olive oil and season with salt and pepper. Starting on the hotter part of the fire, sear the pork chops on each side, until they are cooked about halfway through, then transfer them to the cooler side to finish, so that they do not burn. Total cooking time depends on the thickness of your chops, but roughly 3-5 minutes on each side total. Remove from heat and let rest at least 10 minutes before slicing.
To assemble: On a large platter, spread out the warm Big Wave lentils first and top with grilled summer vegetables. Then fan the sliced pork chops over top and garnish with herb salsa and a sprinkle of good sea salt.
Big Wave Lentils
4 Tbsp extra-virgin olive oil
1 each yellow onion, small diced
1 Tbsp kosher salt
1 lb lentils, dried
6 oz Kona Big Wave Golden Ale
4 cups chicken or beef broth
2 Tbsp Italian parsley, picked and chopped, stems reserved
¼ tsp black pepper, ground
1 each bay leaf
¼ tsp sherry or apple cider vinegar
1 tsp oregano, chopped
Get a heavy pot ripping hot, add oil and when it begins to shimmer add onions and salt and cook until translucent. Add lentils, cooking for a few minutes more until they begin to smell toasty. Add beer and reduce by half. Add broth, parsley stems, pepper, and bay leaf. Reduce heat to a simmer and cook covered approximately 25-30 minutes, until tender, checking the lentils periodically to make sure they are always barely covered with liquid. Add more water if necessary. Once cooked, remove parsley stems and stir in vinegar and chopped parsley and oregano. Adjust seasoning if desired and remove from heat. Can be made 2-3 days ahead of time.
Herb Salsa
½ each red onion, minced
4 cloves garlic, minced
4 pints cherry tomatoes, halved
¼ cup extra-virgin olive oil
2 Tbsp sherry or apple cider vinegar
2 Tbsp scallions, sliced
2 Tbsp Italian parsley, chopped
1 Tbsp oregano, chopped
1 Tbsp cilantro, chopped
1 Tbsp kosher salt
¼ tsp black pepper, ground
1 dash Tabasco Sauce
In a medium bowl, combine all ingredients and adjust seasoning as needed.
Grilled Summer Vegetables
2 lbs assorted fresh summer vegetables (such as corn, eggplant, zucchini, okra), sliced
¼ cup extra-virgin olive oil
4 cloves garlic, minced
1 Tbsp kosher salt
¼ tsp black pepper, ground
1 tsp lemon juice
In a large bowl, toss the vegetables with the remaining ingredients. Grill over high heat until cooked through.
Recipe edited by Sarah Burchard