Grilled Vinha D'alhos Pork Chops
“This recipe was inspired by the Vinha D’alhos roast my grandma always made for Sunday family dinners. Quick to cook and so flavorful too!” - Chef Dorvin Shinjo, Food Development Chef
Ingredients
- 1 cup White vinegar
- 1 cup Water
- 2 pieces Bay leaf
- 12 cloves Garlic, smashed
- 1½ tablespoons Kosher Salt
- 1 tablespoon Hawaiian chili pepper water (or 1 teaspoon crushed red pepper)
- 2-2 1/2 lb. Pork chops
Instructions
- Mix all ingredients until salt fully dissolves.
- Add pork chops to mixture and fully submerge.
- Marinate at least 4 hours (overnight is best).
- Remove pork and pat dry.
- Grill or pan-sear until nicely charred and cooked through (165°F). Serve hot with a side of rice.
- Tip: Save ½ cup marinade, boil it, then spoon over pork + rice for extra flavor.
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