Pork Chops with Fall Accompaniments
Published
Grilled coriander pork rib chop with a cherry gastrique, roasted acorn squash, and braised garlic and bacon braised swiss chard
Grilled Coriander Pork Rib Chop
Ingredients:
- 2 12oz Rib chop
- 1 tsp. Ground coriander seed
- 1 tsp. Sea salt
- 1 tsp. Black pepper
- 1 tbsp. Canola
Instructions:
- In a small dish combine the ground coriander, salt, and pepper
- Once combined sprinkle liberally onto the pork chop with a drizzle of oil and grill on both sides until an internal temperature of 145 degrees
- Let rest for 10 minutes before serving
Cherry Gastrique
Ingredients:
- 1/2 cup Dried cherries
- 2 cup Port wine
- 1/2 cup Balsamic vinegar
- Star anise
- 1/4 cup Demi glaze
- 1 tbsp. Cornstarch slurry
- 2 tbsp. Unsalted butter
Instructions:
- In a small saucepan combine the dried cherries, star anise, port wine, and balsamic vinegar
- Reduce liquid until 1/3 remains
- Finish the sauce with demi glaze, cornstarch, and a pad of butter
Roasted Acorn Squash
Ingredients:
- 1 Acorn Squash
- 4 tbsp. Butter
- 1/2 cup White sugar
- Salt and pepper
Instructions:
- Half and remove the seeds of the squash and season with the white sugar, salt pepper, and butter, and roast until soft
- Scrape out the pulp and mash roughly with a fork
- Adjust the seasoning to taste
Bacon Braised Swiss Chard
Ingredients:
- 1 Bunch Swiss Chard
- 2 tbsp. Bacon lardon
- 2 tbsp. Roasted garlic
- 1/2 cup chicken or vegetable stock
Instructions:
- Sautee in light oil the chopped bacon and roasted garlic until lightly golden
- Add the chopped swiss chard and stock and braise lightly until freshly green and tender
- Season with salt and pepper