Ingredients
- 1 gallon water
- 1 cup kosher salt, plust more to taste
- 4 bone-in pork chops, about 12 ounces each
- 2 tablespoons canola oil
- freshly ground black pepper
- 8 fresh figs
- 3 tablespoons saba or quality balsamic vinegar
Preparation
1. In large stockpot over medium heat, combine half the water and the salt, stirring until dissolved. Remove from heat, stir in remaining water, and let cool completely (about 2 hours).
2. Add pork chops, making sure they are fully submerged (use a plate to weight them down if necessary). Refrigerate 18-24 hours.
3. Fire up grill. Coat top grate with oil and place on grill. (For gas grill, pre-heat to medium-high [400 - 450F].)
4. Remove pork chops from liquid and pat completely dry with towels. Drizzle chops with half the canola oil and season with pepper. Cook chops on hot grill for 4-6 minutes per side, until internal temperature reaches 135 - 140F. Remove from heat and rest for 5 minutes.
5. Slice figs in half and drizzle with remaining canola oil. Grill figs, cut-side down, over high heat until caramelized, about 6 minutes. Carefully remove figs, as they may stick to grates.
6. To serve, slice pork, drizzle with saba, and garnish with grilled figs.