GOLDEN VALLEY, Minn. - With our temps warming up it is time to fire up the grill. Joining KARE 11 News @ 4 to preview Minnesota Monthly's 3rd Annual GrillFest was Peter Botcher, Executive Chef at Butcher & The Boar, and Stu, "King of the BBQ" with the Big Green Eggs.

It takes place this weekend, May 17 and 18 at The Depot in Minneapolis from 1-5 p.m.

Tickets are $30 online or $35 at the show.

Taste your way through your favorite grilled foods and sample summer wines and specialty beers. See the hottest grills, gather recipes, and learn how to barbecue like a pro. Get the latest grilling tips at the grilling stage. And there's much more! Find special pricing on grills and products that will make you the envy of your neighbors. All happening indoors and outdoors at The Depot, a beautiful and historic Minneapolis venue.

For more information, head to Minnesota Monthly 3rd Annual GrillFest

Peter Botcher's Brined Pork Chops Grilled with Salsa Verde

Serves 4

4, 1 inch thick pork chops


2 quarts water

½ cup kosher or sea salt

¼ cup sugar

Mix together the water, salt & sugar. Add the chops and brine for 24 hours.

¼ cup olive oil

Kosher or sea salt

Coarse black pepper

Salsa Verde

2 cloves garlic

¼ cup capers rinsed

2 t Dijon mustard

8 whole sprigs parsley

6 sprigs mint, leaves only

6 sprigs basil, leave only

2 T red wine vinegar

¼ cup + 2 T olive oil

5 green olives

½ jalapeno

1 lemon juice

Place all of the ingredients in a food processor and puree until smooth. Alternatively chop by hand and mix together for a coarser texture.

Remove the chops from the brine and pat dry. Rub olive oil all over the chops to increase flavor and reduce sticking to the grill. Season the chops lightly with salt and coarse black pepper. Grill or sauté the pork chops over medium-high heat flipping frequently to avoid burning. When cooked to your desired temperature remove from the grill and top with the salsa verde.