|
Step 1
|
| In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Discard brine and pat pork chops dry with paper towels. |
|
Step 2
|
| In a shallow dish, stir together the Organic Basil infused olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for 1 or 2 hours. |
|
Step 3
|
| Pour the Cinnamon-Pear balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 50%, about 7-10 minutes. Note: stop reduction just before desired thickness. Pour reduction in glass bowl and place on top of larger bowl containing ice. Stir continuously until reduction cools. When the vinegar cools, it should be the consistency of syrup. |
|
Step 4
|
| Melt butter with Ultra-Premium EVOO in a large skillet over medium-high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling. |
|
Step 5
|
| Preheat the grill to high. Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3-4 minutes per side, or to desired finish. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve. |
|
Step 6
|
| Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired finish. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve. |
Print recipe
0 Comments for “GRILLED PORK CHOPS WITH CARAMELIZED PEARS”