• Preparation
    10 minutes
  • Cook Time
    15 minutes
  • Serves
    4 people
  • Difficulty

Behind the Recipe

Fast and Salty Runs in the Family

I’m a fourth-generation Utahan, living by the Bonneville Salt Flats my whole life. As a kid, I always marveled at the pilots speeding by in their custom Streamliners. The salt whipping up behind them like rocket propulsion as they broke 300 mph. Just an amazing sight to see.

One of the men on those racing teams was my Uncle Matias, a tall, quiet Argentinian man with a pencil thin goatee. Funny enough… he grew up in a family with a totally different appreciation for salt. In Argentina, it’s fairly common to baste foods with a traditional salt-brine called “salmuera.” It’s a simple concoction that adds huge flavor to meats, like this quick-to-make grilled pork chop recipe. Still one of my favorites. 



  • 4 x 2 cm thick bone-in pork chops
  • 3 tablespoons olive oil
  • 1 tablespoon of balsamic vinegar
  • ½ a small onion, chopped
  • 2 cloves of garlic, minced
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper to taste
  • ¼ cup of water
  • ¼ cup of pistachios, chopped
  • 1 tablespoon of chives, finely chopped
  • 1 tablespoon of fresh parsley, finely chopped
  • 1 tablespoon of fresh mint, chopped
  • 1 tablespoon of cilantro, chopped
  • ¼ cup of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon of salt
  • 2 teaspoons of pepper
  • 1 teaspoon of smoked salt


  • In a medium bowl, whisk 3 tbsp. of olive oil and 1 tbsp. of balsamic vinegar together with the onion, garlic, salt and pepper, and water.
  • Stir in your pistachios, chives, parsley, mint, and cilantro, and set aside the salmuera brine.
  • Get fired up to grill some pork chops. You're all prepped!

Cooking Instructions

  1. 1

    Using your Nexgrill App set your Pellet Grill to the Grill cooking method at 200°C and set the probe to 60°C.

  2. 2

    Place your pork chops on the grill. Baste them frequently with the salmuera, until chops are browned. This should take about 6-7 minutes per side.

  3. 3

    Using the probe inserted into the thickest part, if they register at 60°C, they’re done. If not, give ‘em another couple minutes and check again.

  4. 4

    Plate your pork chops. You should have plenty of salmuera left over to top them with.

  5. 5

    Sprinkle the smoked salt over the pork chops, and serve with the remainder of the pistachio salmuera.

This pork chop recipe never fails to take make right back to watching Uncle Matias zip along the Salt Flats as a kid. But even if you've never been to Bonneville or heard the word salmuera before, trust me... this recipe for Pork Chops with Pistachio Salmuera will rev up your appetite for different like never before.

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