The Veranda on Highland's Grilled Pork Chop

The Veranda on Highland's grill out (Added: July 16, 2009)

Grill out on the patio at The Veranda. This thick pork chop is so good that you might just leave the beef behind! (more)

0 Ratings | 0 Video Views

Post a Comment or Rate this Video

» View More Videos

By: Daytime Alabama staff | Alabama's13.com
Published: July 16, 2009

Double Cut Pork Chops with Bacon Braised Apples and Bourbon Honey
For the Apples-
4 Granny Smith Apples, peeled, cored, and diced ½” square
2 cups Swiss Chard, julienne (Baby Spinach can be substituted)
1 Tbsp. fresh Rosemary, chopped
4 Tbsp. Bacon Fat
1 Tbsp. Shallots, julienne
Splash Cane or Cider Vinegar
Salt, Black Pepper, to taste
Place a large sauté pan over medium high heat. Melt the bacon fat, add the shallots and rosemary. In about two minutes when the shallots are translucent and the rosemary is starting to toast, add the apples and continue to cook until apples begin to soften. Add the chard, a splash of the vinegar, and toss until the chard wilts. Season and reserve.
For the Bourbon Honey
1 cup Honey
3 oz. Good Bourbon
Salt ,Pepper
Combine in a small saucepot, simmer for 2 minutes, reserve.
For the pork Chops
4 Double cut Pork Chops
Marinade-
2 cups Orange Juice or Apple Cider
¼ cup Light Brown Sugar
2 Shallots
½ cup Salad Oil
1 tsp. Red Pepper Flakes
1 Tbsp. Rosemary, chopped
1 Tbsp. Thyme, Chopped
2 Bay Leaves
Salt, Black Pepper
Place all ingredients except the salt in a blender and purre.(Salt in a marinade can cause meat to get tough) Pour over the chops, and let sit, refrigerated, for two hours or longer. To cook, wipe excess marinade of the chops, seaso, both sides with the salt and pepper, and grill until desired doneness.
Divide the apples onto four plates, top with a chop, and drizzle with the honey.
Enjoy!