Pepper Topped Pork Chops

Whisk 1/2 cup kosher salt and 1/2 cup sugar into 8 cups of water (may need to be divided into two bowls) until salt and sugar dissolve. Add pork chops and refrigerate for at least 8 hours, could be as long as overnight.

Blanch pearl onions in large saucepan of boiling water for 1 minute. After one minute, remove the onions from the water and drain. Allow to cool slightly and peel them.

Heat 1/4 cup of oil in a large skillet over medium high heat. Add onions and cook them until tender and browned in spots, turning occasionally (8-10 minutes). Move onions and oil to a medium-sized bowl.

Increase heat in the skillet to high and heat 1 tablespoon of oil and add 1/2 of the red onion and 1/2 of the peppers and saute until softened, about 5 minutes. Add crushed red pepper and 1 1/2 teaspoons sugar. Season to taste with salt and pepper and turn heat to low and simmer for 10 minutes. Stir in 1/2 of the reserved pearl onions and 1/2 of the pickled cherry peppers. Stir to combine then remove the mixture from the pan. Place it in a tupperware container if you plan on serving it later. Or keep it warm until your chops are ready.

Repeat this process with the second half of peppers, red onions, pearl onions and cherry tomatoes. Add to tupperware with the first half and refrigerate it if you are making this in advance. Or keep it warm until your chops are ready.

When ready to serve, prepare your grill to high heat. Remove pork chops from brine and pat dry. Brush chops with oil and season with pepper. Grill about 5 minutes per side.

Place one pork chop on a plate and spoon bell pepper mixture over. Drizzle with balsamic vinegar and serve!