Grilled Pork Loin Chop Recipe
Brined and grilled québécois pork loin chop, roasted almond romesco, grilled rareripes, tiny potatoes ‘bravas’
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Loin Chop
Romesco Sauce
Tiny Potatoes ‘Bravas’
Grilled Rareripes
Method
Brining the Pork
- 1
Prepare the Brine
In a large bowl, combine water, kosher salt, brown sugar, black peppercorns, garlic cloves, and thyme. Stir until the salt and sugar are dissolved.
- 2
Brine the Pork
Submerge the pork loin chops in the brine. Cover and refrigerate for at least 2 hours, or up to overnight.
Preparing the Romesco Sauce
- 3
Blend the Ingredients
In a blender or food processor, combine roasted almonds, red bell pepper, garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth.
Cooking the Potatoes
- 4
Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss tiny potatoes with olive oil, paprika, garlic powder, and salt. Spread on a baking sheet and roast for 25-30 minutes, until golden and crispy.
- 5
Garnish
Once cooked, sprinkle with fresh parsley before serving.