Grilled Pork with Sauteed Peppers

I recently attended a reunion dinner with about a dozen women who have worked in the wine business for decades. The sautéed peppers were the hit of the night. Thanks to Susan Ridley of Hendry Winery in Napa for sharing the recipe.

– Katie Wetzel Murphy, AVV owner and ambassador, and creator of this recipe

4 bone-in pork chops, about 8 oz. each
3 1/2 cups water
1/4 cup kosher salt
1/2 cup brown sugar
1 Tbsp. molasses
1/2 cup cold water

5 bell peppers, a mix of yellow, red and green, sliced
1 Tbsp. olive oil
1/4 cup sliced almonds
1/4 cup Zante currants
1/4 cup golden raisins
1 Tbsp. balsamic vinegar
Salt & pepper

Bring water to a boil, remove from heat and stir in salt, brown sugar and molasses. Add the cold water and refrigerate the brine until it reaches about 45 degrees. Submerge the pork chops in the brine in a large bowl, cover and refrigerate for 4 hours.

To grill the chops, remove from the brine and pat dry. Sear the pork over medium high heat, about 1 1/2 minutes a side. Move to a cooler part of the grill, cover the grill and cook another 10 minutes. The chops are done when an instant read thermometer reads 145 degrees. Cover with foil and let rest.

Meantime, heat the olive oil in a large pan over high, add half the peppers, sauté until the peppers are cooked and start to caramelize. Salt and pepper to taste, remove from pan and repeat with remaining peppers. Return all the peppers to the pan, stir in the almonds, currants and raisins. Stir in the vinegar and cook for another. Serve the pork chops with the peppers.