Natural pork cutlets with gremolata

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 826, total fat 53 G., saturated fats 13 G., proteins 72 G., carbohydrates 12 G., fiber 2 G., cholesterol 235 mg, sodium 1495 mg, sugar 7 G.

Pork loin cutlets often lack flavor and juiciness, but this can be easily overcome by marinating them in a spicy brine and then grilling them. The meat becomes incredibly juicy and flavorful, with delightful smoky notes. The star of the dish is the gremolata, a sauce of fresh herbs with garlic and lemon. Its refreshing flavor complements almost any cut.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brine and pork

1 tbsp. spices for brine
2 tbsp of water
1/4 cup minced fresh ginger (do not peel)
3 tablespoons coarse salt
2 tablespoons firmly packed dark brown sugar
2 cloves garlic, unpeeled
4 natural pork chops, 4 cm thick, on the bone (about 1.8 kg)
Vegetable oil for frying

Gremolata

2 cloves garlic, peeled
3/4 teaspoon coarse salt
1.5 cups fresh parsley, coarsely chopped
1/4 cup extra-virgin olive oil
2 tsp finely grated lemon zest
Juice of half a lemon
A pinch of red pepper flakes

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pork cutlets:

Crush the brine spices in the bottom of a saucepan, then transfer them to the pan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup of cold water. Cool the brine to room temperature, then add the pork chops, cover, and refrigerate for 4-12 hours.
Preheat an outdoor grill to medium-high heat, preparing direct and indirect heat zones.

Meanwhile, prepare the gremolata:
Gremolata is typically the finishing touch to a tender, braised ossobuco. But this combination of fresh herbs, citrus, and extra virgin olive oil begs to be paired with grilled meats with their smoky flavor. You can add more herbs to the gremolata, such as rosemary or thyme, and replace the lemon with orange if serving with chicken, fish, or lamb..

Crush the garlic cloves, sprinkle with salt, and mash with the blunt side of a large knife until it forms a coarse paste. Place the garlic in a small bowl and add the parsley, garlic powder, lemon zest and juice, and red pepper flakes. Season with pepper to taste.
Remove the pork from the brine and pat dry. Lightly oil the grill grate. Grill the patties on the hottest part of the grill, turning once, until blackened, about 4 minutes per side.
Transfer the patties to the cooler side of the grill and continue cooking, covered with a disposable aluminum baking sheet, until medium-rare, about 5-7 minutes. A thermometer inserted into the side of the patty should read approximately 140°F (60°C). Remove the pork from the grill and let rest for 5 minutes before serving. Divide the patties among 4 plates and serve with gremolata.