Tuesday, September 7, 2010

I'm Back...Grilled Pork Chops with Lemon-Shallot Chutney

Hi everyone!  I'm thrilled to be back posting recipes. ;-)  I've finally gotten over the last bit of nausea, I can go to the store without gagging, and cook almost anything (although chicken still makes me a bit squeamish). 


I had 3 posts in the the works before I got preggo, and made some awesome pasta with homemade pesto a week ago, so I'm hoping to get these up for you in the next week or two. 

First up, a really easy pork chop to celebrate the last bit of the grillin' season.  Here in south Texas, we can grill nearly all year round, but if you can't, don't worry.  The broiler or indoor grill pan will work just fine.  I saw this on Big Daddy's House Aaron McCargo, and knew this would be a great, quick meal for our busy family.  I also doubled this recipe, since 4 pork chops isn't quite enough for us.  Our camera card went corrupt on us, so I don't have step-by-step photos, but this recipe is fool-proof, so don't sweat it. ;-)

Grilled Pork Chops with Lemon-Shallot Chutney
(adapted from Aaron McCargo and Big Daddy's House)

4 large lemons, supremed *
2 shallots, thinly sliced
2 tablespoons fresh chopped tarragon (or rosemary)
2 tablespoons fresh chopped chives (or scallions)
3 tablespoons olive oil
Pinch of sugar (or more if your lemons are particularly tart)
Salt and black pepper to taste

4 (or more) bone-in pork chops, about 1/2 to 1' inch thick
Salt and black pepper to taste
Smoked paprika to taste (about 2 teaspoons or so)
Olive oil

Make the chutney first and let it hang out in the fridge for a while to marry the flavors. (*To supreme a lemon means to take off all the peel and white pith, and then cut away each lemon segment, much like you see a mandarin orange out of the can). 

Combine the lemon, shallots, tarragon/rosemary, chives/scallions, olive oil, and sugar in a medium bowl.  Season to taste with salt and pepper, and place in the fridge until the pork chops are ready.

Preheat your outdoor grill over medium-high heat and be sure to grease your grates well with a wad of paper towels dipped in vegetable oil.  If you are using an indoor grill pan or broiler pan, some non-stick cooking spray is fine.

Let the pork come to room temperature before you toss it on the grill, then the meat won't seize up on you...it will grill up nice and tender too.  

Trim away any excess fat, and season the chops on both sides with the salt, pepper, and smoked paprika.  Drizzle with some olive oil, and grill for about 4-5 minutes per side.  If you went with thicker pork chops, they will need a couple more minutes per side.  Just be sure not to overcook 'em.  People commonly make the mistake of overcooking pork...it should register about 155 (or just a few degrees more) on an instant meat thermometer, and the inside should be the barest shade of pink. 

Transfer the pork to a serving platter and serve immediately with the lemon-shallot chutney.
David and I loved the combination of smoky pork with the bright, lemony flavor of the chutney.  Rebecca loved it too...although she couldn't eat as much as the adults did.  The rest of the kids were indifferent to the chutney, but that meant more for us. ;-). 

I also had my hubby grill some roma tomatoes straight out of the garden to eat along with our meat.  Just cut 'em in half, toss with some olive oil, fresh chopped basil, salt, and pepper, and place on the grill, turning once until they are lightly grilled and soft, but not falling apart, about 5-6 minutes.  Easy and so good!

I hope you get a chance to fire up the grill a few more times and give this recipe a try!

God bless your table tonight!

1 comment:

Pam said...

The chops look great! I have some in the freezer and must try it your way! Love the great blend of ingredients!