Winter Recipe Series: Grilled Pork Chop
Discover more Winter Recipe Series dishes on our archive page. The Winter Recipe Series is presented by the BCAE. Learn more about the BCAE and its programs here.
Cranberry Bacon Jam/Glaze Ingredients ½ cup bacon, diced Cup of dried cranberries One large onion Chipolte pepper flakes ½ cup apple cider
DirectionsRender the bacon until crispy, reserve to use with brussel ceasar salad. Add julienne onion to bacon fat and sauté until well caramelized. Add chipotle pepper flakes to your preferred heat level. Add cranberries and stir for at least a minute to bring them back a bit. Add cider and let simmer until mostly reduced. Hit with immersion blender until a jam like consistency. Chill.
Pork Chop Ingredients10 to 12z Frenched Rib Pork Chop Victoria Gourmet Texas Red Rub
Directions Season to taste with Rub. Sear in grill pan for 90 seconds per side and then place on rack. Liberally brush with Cranberry Bacon Jam and place into 375 degree over until it reaches desired doneness.
Brussel Sprout Caesar ¼ cup croutons ¼ cup caesar dressing Reserved bacon bits Pound of brussel sprouts ¼ cup cherry tomatoes halved Tbls fresh thyme 2 tbls olive oil Salt Pepper
Directions Prepare sprouts by cutting in half and removing any discolored outer leaves. Add to boiling water and simmer for 8 minutes. Immediately shock in cold water to set the color. When completely dry toss with olive oil, salt and pepper and place in 400 degree oven for about 10 minutes until nicely browned. Toss croutons with dressing to coat, add sprouts, bacon, tomatoes and thyme leaves and give final toss. To plate final dish. Put couple table spoons of jam on the plate and mound caesar beside. Once chop is completely rested lean up against the salad with bottom of pork nestled in the cranberry bacon jam.
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