Grilled Pork Chops with Pomegranate and Pear in Balsamic Reduction Sauce

Grilled Pork Chops with Pomegranate and Pear in Balsamic Reduction Sauce

I’ve made this before without the pomegranate arils and loved it … this time I added pomegranate arils and I love it even more.  Enjoy!

INGREDIENTS

  • 1 1/2 quarts water
  • 5 tablespoons kosher salt
  • 2 tablespoons white sugar
  • 6 pork loin chops, 1/2 inch thick
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/2 cup balsamic vinegar
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 Vidalia onions, each cut into 8 wedges
  • 2 pears, cored and each cut into 8 wedges
  • Pomegranate Arils

 Grilled Pork Chops with Pomegranate and Pear in a Balsamic Reduction Sauce

DIRECTIONS

  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. Drain and discard the brine. Pat pork chops dry with paper towels.
  2. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
  3. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  4. Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown. Continue to cook for about 7 minutes, or until tender.  The pears will cook quicker than the onions – Remove the pears and chop into cubes and continue to caramelize the onions.  Take onion out of pan once caramelized and chop.  Return both the pears and the onions to the pan. Stir in the reduced vinegar and pomegranate arils. The recipe can be prepared up to this point several hours before grilling.
  5. Preheat the grill for medium-high heat.
  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 doneness. 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.

Grilled Pork Chops with Pomegranate and Pear in a Balsamic Reduction Sauce

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Grilled Stuffed Pork Chops with Gorgonzola and Apple

Grilled Stuffed Pork Chops

I took a gamble making this because Tim tells me  “the only way I like pork chops is  burned on the grill”.  Ewwww!  My gamble paid off.  Tim liked the chops and they were no where near burnt, but were moist and delicious with a sauce that says “more”!

Enjoy!

INGREDIENTS:

1 tablespoon butter
1/2 tablespoon dried fresh thyme
1/2 1 cup chopped Granny Smith apples
ground black pepper to taste
1/4 cup Gorgonzola cheese at room
temperature, crumbled
2 thick cut pork chops
1/2 teaspoon olive oil
2 cloves garlic, sliced thin
1/4 1/8 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth apple cider
salt and pepper to taste
DIRECTIONS:
1. To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, 1/2 cup chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
2. Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.
3. To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.
4. Grill on pre-heated grill. approximately 8-10 minutes per side depending on thickness.
5. To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until lightly browned and remove; saute 1/2 cup chopped apples for 10 minutes and add the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the apple cider,  and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup apple cider, and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.

Adapted from: allrecipes.comGrilled Stuffed Pork Chops

Grilled Pork Chops with Balsamic Caramelized Pears

I eat a lot of chicken and fish, but variety is a good thing and once in a while I love a great pork chop!  This  is an excellent recipe that I enjoyed from the moment I tasted my first bite.  The pears and balsamic glaze blend harmoniously with the pork creating a dish that you will be wanting to make again and again.  Enjoy!

Ingredients

  • 1 1/2 quarts water
  • 5 tablespoons kosher salt
  • 2 tablespoons white sugar
  • 6 pork loin chops, 1/2 inch thick
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/2 cup balsamic vinegar
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 Vidalia onions, each cut into 8 wedges
  • 2 pears, cored and each cut into 8 wedges
  • 1 teaspoon salt

 Directions

  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. Drain and discard the brine. Pat pork chops dry with paper towels.
  2. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
  3. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  4. Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown. Continue to cook for about 7 minutes, or until tender.  The pears will cook quicker than the onions – Remove the pears and chop into cubes and continue to caramelize the onions.  Take onion out of pan once caramelized and chop.  Return both the pears and the onions to the pan. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  5. Preheat the grill for medium-high heat.
  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 doneness. 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.

Grilled Pork Chops With Balsamic Raspberry Sauce – Truly Sublime

I was looking for something to cook, and was thinking pork chops.  I stumbled upon this recipe which I changed up a bit.  When I took my first bite … the first word that came to mind was … SUBLIME … truly sublime!

INGREDIENTS:

Chopped fresh rosemary
2 -3 cloves garlic minced
2 Tablespoons Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh rosemary (optional)
DIRECTIONS:
1.  In a small bowl, combine garlic, rosemary and olive oil. Rub evenly over pork chops.
2. Let pork chops sit for at least 1 hours.  Fire up the grill and cook 5-6 minutes a side or more depending on thickness.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of rosemary.

Source:  Allrecipes

Grilled Gorgonzola Stuffed Pork Chops with Balsamic Pear Sauce

This post goes out to Cork and Spoon – check it out!  Cork and Spoon is a fantastic food blog written by two friends (Ruth & Emilie), that I have been following for a while.  A few weeks ago Ruth made Gorgonzola Stuffed Pork Chops.  When I saw the recipe it sounded so good I knew I would be making it!  I absolutely love gorgonzola and pears together … what a great flavor combination.  I changed the recipe a bit and put the pork chops in a brine, and then grilled them stuffed with gorgonzola, accompanied with a pear balsamic sauce on a bed of sautéed kale.  Thank you Ruth for the inspiration!  The pork chops stuffed with blue cheese were awesome!  The gorgonzola put them over the top.

Ingredients:

  •  2 pork chops
  • 2 medium sized shallots, chopped (approximately ¼ cup + 2 tablespoons)
  • ¼ cup gorgonzola cheese
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • 2 cups water
  • 2 teaspoons butter
  • 2 teaspoons olive oil + 1 tablespoon
  • 2 Pears, peeled and cut into chunks
  • ½ – ¾ cup balsamic vinegar

Directions:

Prepare brine by adding 2 tablespoons salt and 1 tablespoon sugar to 2 cups of water, stir to combine.  Add pork chops to the brine and let them soak no longer than 1 hour.

While pork chops are in the brine pour balsamic vinegar into a small saucepan.  Bring to a boil and cook until reduced by ½, about 10 minutes.  When the vinegar cools, it should be the consistency of syrup.  Set aside.

Melt butter and olive oil in a sauté pan and add shallots and cook until brown and caramelized.  Add pears and sauté briefly until semi-soft.  Add balsamic vinegar and stir until combined.  Keep warm on low heat.

In another sauté pan add 1 tablespoon olive oil and heat.  Add kale and 2 tablespoons of chopped shallots and cook until kale is wilted.

Remove pork chops from their brine and pat dry.  Cut a slit in each pork chop and stuff with blue cheese.  Close with a toothpick.  Rub olive oil on both side of the pork chops and grill on a hot grill for approximately 4-5 minutes per side depending on thickness.

Place sautéed kale on a plate, top with pork chop and balsamic pear sauce.  Serve and enjoy!