When you’re really hungry, and feeling like nothing short of a meaty, juicy, grilled work of gastronomical art can satisfy that hunger, here’s just what you need. Even though “Grilled Pork Chop” might sound a bit underwhelming, please don’t let the title fool you. Look again at the photo and imagine the moist, loaded with flavor bone-in chop and the incredible accompaniments the Chef J has fused for our enjoyment. Actually, don’t simply imagine it, try it. It is currently on the menu at Gabrielle’s and should be available for a few more weeks. When you try this recipe at home you will get tender and juicy results if you are patient and follow the recipe detailed here. Chef J has provided all the necessary steps for you to produce the same succulent chop we serve in the restaurant. If you try this recipe I assure you you will be glad you did. And, if you’ve invited a few guests to share in your culinary triumphs you better be ready to answer the question, “When can we do this again?” Enjoy, and treat yourself well.
Grilled Pork Chops
Serves 4
Brine four pork chops over night in a solution 2 parts apple cider, 1part water
Salt to taste
Remove and Dry Chop
Winter Greens
- 1 Head Radicchio (Torn)
- 1 Head Escarole (Chopped)
- 1 Head Frisee (Bottom Removed, Cut into Three East to West)
- Wash all greens and combine. Spin in a salad spinner until dry.
- Sautee with garlic, Season with salt and pepper.
Roasted Poblano & Goat Cheese Mashed Potatoes
- 1 Diced Poblano (roasted, seeded and diced)
- 2 Oz. Goat Cheese
- 4 Idaho Potatoes
- ¾ C. Buttermilk
- 2 T Unsalted Butter
- 1 bu. Green Onions
- Boil potatoes until tender, drain add butter & buttermilk. Mash with a potato masher.
- Crumble goat cheese into potatoes, add poblano & green onions.
Tequila Demi
- 1 C. Veal Demi
- ½ C. Cider Vinegar
- ½ C. Tequila
- 2 t Cumin
- 1/8 C. Brown Sugar
- 1 Sprig Sage
- 2 Sprigs Thyme
- Combine all, simmer 30 minutes. Strain.
Cilantro-Pepita Pesto
- 1 Bu Cilantro
- 3 Roasted Garlic bulbs
- ½ C. Toasted Pepita Seeds (Pumpkin Seeds)
- 1/8 C. Grated Parmesan Cheese
- 1 Lime Juiced
- ¾ Cup 10% oil
- Salt & Pepper
- Place cilantro, garlic, lime Juice & pepita seeds in a Robocoup. Blend adding oil in a slow stream to emulsify.
Fold in parmesan cheese and season with salt and pepper.
