Sunday Supper: Brined, Grilled Pork Chops with Tarragon-Grape Salad
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
If you ask me, Jamie Oliver is a master of salads—and oft-surprising ones at that. I'll admit, though, that I tend to be wary of tarragon, given it can easily overpower a dish.
However, when I came across his "my best new salad" recipe in Jamie's Kitchen, I was intrigued. I've morphed the recipe over the years to suit my taste—less tarragon, pickled red onions in place of shallots, feta or ricotta salata instead of goat cheese. To this day, it remains a fresh, flavorful standby in my kitchen, one best made when grapes are at their peak.
Here, I've prepared it alongside a brined, thick-cut pork chop that's first seared over high heat and grilled to cook through on a cooler part of the grates. The results are juicy and fresh, provided you don't overcook the meat. And with the simple grill tips in this recipe, that shouldn't be a problem.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.