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Combine the 3 cups water, Kosher salt, and sugar in 15 x 10 x 2-inch glass baking dish, and stir until salt and sugar dissolve.
Place pork chops in the brine in the baking dish.
Cover and chill at least 2 hours and up to 4 hours.
Once brined, remove from the liquid and pat the chops dry with paper towels.
Rub with the olive oil and season with salt and pepper.
Heat up your grill to it's highest temperature as you would cook a steak.
Grill the chop on each side for about 3-4 minutes and then flip as needed until they reach the internal temperature of 150-155 degrees.
Thicker chops will take longer and may need to be flipped more than twice in order to keep them from becoming charred.
Once the chops have been turned for the last time, spread each on one side with some of the nduja, and keep on the grill another minute or two until it melts.
Spread it evenly across the top of the chop with a knife.
Remove from the heat to a warmed platter, drizzle 1/2 teaspoon of the honey over each chop, and cover.
In a large pan, heat the oil and toss in the radicchio.
Cook for 4 to 5 minutes or just until the radicchio begins to soften.
Season with salt and pepper.
Serve the chops with the radicchio on the side or on top of the chops.