Eight Hour Giardiniera Brined Pork Chops With Mango Pepper Jelly

I have dreams about Anthony Caturano’s Pork Chops at his famed Gloucester Eatery Tonno.

I’d never been able to come close to duplicating how juicy and flavourful the Tonno pork chop is.

I decided to try brining pork chops to see if I could get similar results. Growing up Sicilian we always had Giardiniera on the table and I love it. So I figured brine is generally made up of salt, water and such,  so why not try a brine consisting of the juice from the Giardiniera jar.


Put the thick cut pork chops in a gallon zip lock bag and filled it with the Giardiniera brine and kept it refrigerated for eight hours.



Took out three of the pork chops, patted them dry with a paper towel and then coated with EVOO, salt, pepper, garlic and a little rosemary.


Grilled over medium/high heat covered on the Weber Go Anywhere til 145° internal. Took them off to rest for five minutes smeared on the Mango Pepper Jelly and cut in.





So juicy. So flavourful. Victory!

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