Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze

Ingredients

• 0.8 cup balsamic vinegar 
• 1 head belgian endive 
• 1 tablespoon butter 
• 3 tablespoons kosher salt 
• 3 tablespoons olive oil extra virgin extra-virgin ()
• 4 servings parsley fresh italian chopped
• 4  pork chops 1-inch-thick
• 1 head radicchio thinly 
• 1.5 tablespoons sugar 

Equipment

• frying pan
• baking sheet
• whisk
• grill
• kitchen thermometer
• glass baking pan

Directions

1. Prepare barbecue (medium-high heat).
2. Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve.
3. Add pork chops; let brine 20 minutes, turning occasionally.
4. Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece.
5. Place on baking sheet; brush with some oil.
6. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes.
7. Whisk in butter. Season glaze with salt and pepper.
8. Remove pork from brine; pat dry.
9. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetablesand 7 to 8 minutes per side for chops.
10. Transfer pork and vegetables to plates.
11. Drizzle glaze over; sprinkle with parsley.
12. The pork chops call for TREVISO, a slender, torpedo-shaped variety of radicchio that's reddish-purple with a pleasantly bitter flavor. If you can't find Treviso, use a small head of round radicchio and quarter it as directed in the recipe.
13. Per serving:504 calories,33 g fat,4 g fiber
14. Bon Appétit