Pork Chops with Pistachio Salmuera

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• 3 tablespoon + ¼ cup olive oil
• 1 tablespoon + 2 tablespoon balsamic vinegar
• ½ each small onion (chopped)
• 2 cloves garlic (minced)
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• ¼ cup water
• ¼ cup pistachios (chopped)
• 1 tablespoon chives (finely chopped)
• 1 tablespoon fresh parsley (finely chopped)
• 1 tablespoon fresh mint (chopped)
• 1 tablespoon cilantro (chopped)
• 1 teaspoon salt
• 2 teaspoon pepper
• 4 each bone-in pork chops (cut 1 inch thick)
• 1 teaspoon smoked salt (optional)
• As Needed Black pepper

1. In a medium bowl whisk the olive oil and balsamic vinegar together with the onion, garlic, salt, pepper, and water. Stir in the pistachios, chives, parsley, mint and cilantro.
2. Light a grill and oil the grate. In a small bowl, whisk the olive oil, balsamic vinegar, salt and pepper.
3. Grill the pork chops over moderately high heat, basting frequently with the basting salmuera, until browned. The steaks are done when a thermometer inserted in the thickest part registers at 140℉, 6 to 7 minutes per side, could be more depending on thickness of steaks.
4. Transfer the chops to a plate and top with some of the serving salmuera. Sprinkle with smoked salt if preferred and serve with the remaining pistachio salmuera.