It’s midsummer again, and pool parties and al fresco summer brunches might need a little more inspiration to put on the barbecue pit. This recipe from our July 2008 issue will surely be the talk of your summer events.
Grilled Bone-In Smoked Pork Chop
1 bone-in pork chop
Montreal steak seasoning
Course ground black pepper
½ cup sweetened cherry glaze
Sweetened Cherry Glaze:
2 cups prepared veal demi-glace
¼ pound dried, sweetened cherries
2 tablespoons of sugar
Apple cider vinegar, to taste
To begin, preheat charbroiler to 400 degrees. Lightly season the chop with the Montreal and pepper. Place seasoned chop on grill at a 45-degree angle for about two minutes, and then turn 90 degrees in the opposite direction for two minutes. Flip and repeat, then remove chops from grill and place in oven on very low heat to keep warm while preparing the cherry glaze.
For cherry glaze, place demi-glace in a saucepan over medium heat. Add dried sweetened cherries, sugar and apple cider vinegar to taste. Bring mixture to a steady boil and let it cool. Remove chops from oven, plate and top with sauce.