Edibles Recipe: Grilled Bone-In Smoked Pork Chop

June 28, 2018

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.

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Jackson, MS 39201

769.572.7770

P. O. Box 1183

Jackson, MS 39215

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