Tuesday, March 22, 2011

Grilled Pork Chop with Figs & Bourbon Glaze

As part of our upcoming Cochon Boucherie Festival, we give you our recipe for Bourbon Glazed Pork Chops, one of our most popular entrees at Bistro Roca.

4 center cut thick pork loin chops, with bone

For the Marinade

3 tbs Dijon Mustard

2 cloves Garlic peeled and crushed

1 shallot sliced

1/4 cup olive oil

1tbs salt

1 1/2 tsp pepper

2 tbs chopped Rosemary

Blend together all ingredients and rub on both sides of Pork chops. Let sit for 2 to 6 hours.

Sauce For Pork Chop

1/2 cup Brown Sugar

1/2 cup Bourbon

1/2 cup Soy Sauce

2 tbs Green peppercorns

1 sweet onion sliced

Bring these ingredients to a boil and remove from heat

Add 20 dried figs and let rehydrate.

Grill Pork Chops on a meduim hot fire. We recommend cooking to medium, about 150˚ F internal temperature.

Garnish Pork with Figs and use glaze as a sauce over the Grilled pork chop. Serve with Mashed potatoes and braised Greens.

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