This is a recipe I found in the April 2011 issue of Bon Appetit from the RSVP column and it features the recipe from Mario Batali's NY restaurant Babbo. I modified it to fit the ingredients I had on hand, so it's slightly different from the original. I finally got around to making it and it was incredibly easy and tasted wonderful too. You just have to remember to start the day before since the pork has to brine overnight.

INGREDIENTS

• 4 Boneless Pork Chops (about 2" thick)
• 1/4 cup sugar
• 1/2 cup kosher salt
• 14.4 oz frozen pearl onions
• 1/4 cup + olive oil
• 2 bell peppers (red and yellow, seeded and cut into 1/2 inch squares)
• 1 small red onion, diced small
• 1/2 teaspoon crushed red pepper
• 8 pickled cherry peppers from jar, seeded and thinly sliced
• Aged balsamic vinegar

DIRECTIONS

1. Heat oven to 425º F.
2. Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight
3. Cook frozen pearl onions in boiling water 1-2 minutes. Drain, cool slightly.
4. Heat 1/4 cup oil in large skillet over medium heat. Add pearl onions and cook until tender and browned in spots, 8-10 minutes.
5. Transfer onions and oil to medium bowl.
6. Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened, about 5 minutes.
7. Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper.
8. Reduce heat to low and simmer till vegetables are tender, stirring often, about 10 minutes.
9. Stir in reserved pearl onions and sliced peppers.
10. Can be made 1 day ahead. Cover, chill, and reheat.
11. Prepare barbeque or grill pan (high heat).
12. Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with olive oil.
13. Grill about 5 minutes per side, reducing heat to medium after flipping them over
14. Then bake in oven for 10 minutes.
15. Remove from oven and let sit for 5 minutes.
16. Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar.

Served with baked potatoes and green onions.

Serves 4 People