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Recipes

Barbecue Pork Chops

With fresh corn & hominy polenta, pancetta, roasted peppers & onions

From Neal Fraser, Chef/Co-owner, Grace restaurant

Neal Fraser of Grace Restaurant
Neal Fraser of Grace Restaurant

Serves 6

For the polenta:
½ cup polenta (Anson mills)
½ white onion, peeled and diced
2 cups chicken stock
2 oz cream
2 oz mascarpone cheese
Salt to taste
2 oz butter
4 oz fresh corn kernels
4 oz canned hominy, washed
4 oz pancetta, rendered on low heat in a heavy-bottom pan

In a heavy-bottom sauce pot, sweat the onions in the butter until translucent. Add the stock and a touch of salt and bring to a boil. When boiling, turn down and whisk in the polenta. Simmer until cooked through (approximately 30 minutes) but be careful not to scorch the polenta. Add the cream and the mascarpone at the end and cook until incorporated. Add the corn, hominy and pancetta. Cook for 2 more minutes. Season and reserve in a warm place.

For the peppers and onions:
2 red bell peppers
2 red onions
2 garlic cloves
4 oz olive oil
1 oz chopped parsley

Roast peppers over a burner until charred on the outside. Place in a bowl once charred and cover with plastic. Let steam for 15 minutes.  Peel off the outer black skin and julienne. Slice onions into ¼ inch slices. Season with salt and pepper. Grill over med flame till golden brown. 

In olive oil, place the garlic cloves on stove over low flame. Heat until bubbling and reduce flame. Cook until garlic is golden brown. Add to the peppers and onions. Add the parsley.

For the pork: 
6 pork chops, 15 oz each
Salt and pepper
1 cup barbecue sauce recipe below

Season the pork chop with salt and pepper and grill until medium. Brush the barbecue sauce on both sides as you go along. Apply the barbecue sauce during the middle and the end of the cooking so that you do not char the sauce.

For the barbecue sauce:
2 garlic cloves, chopped
1 onion, chopped
5 roma tomatoes, chopped
4 oz sherry wine vinegar
2 oz honey
2 oz brown sugar
1 teaspoon smoked salt
1 oz canola oil
1 oz chopped basil
2 cups chicken stock

Heat the oil with the onions and cook over medium heat until translucent. Add the garlic and cook for 1 more minute. Add the rest of the ingredients and cook over medium to low flame until reduced by 1/3. Blend, strain and season as necessary. You may need a touch more sugar or vinegar depending on the ripeness of the tomatoes. 

To plate the dish:
Put polenta in the middle of the plate. Place the pork on top, then the peppers on top of the pork. Garnish plate with pumpkin seed oil.


Barbecue Products
Best Barbecue in America

Barbecue Books
Top Barbecue Wines
Beef Cuts 101
Meat Terminology

* Recipe courtesy Neal Fraser, Chef/Co-owner, Grace Restaurant

 
(Updated: 10/01/08 SN)

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