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Pork Chops with Fall Accompaniments

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Pork Chops with Fall Accompaniments

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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:

  1. In a small dish combine the ground coriander, salt, and pepper
  2. 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
  3. 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:

  1. In a small saucepan combine the dried cherries, star anise, port wine, and balsamic vinegar
  2. Reduce liquid until 1/3 remains
  3. 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:

  1. Half and remove the seeds of the squash and season with the white sugar, salt pepper, and butter, and roast until soft
  2. Scrape out the pulp and mash roughly with a fork
  3. 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:

  1. Sautee in light oil the chopped bacon and roasted garlic until lightly golden
  2. Add the chopped swiss chard and stock and braise lightly until freshly green and tender
  3. Season with salt and pepper